Broccoli-Cheese Cornbread
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 12 servings.
This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.
Ingredients
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4 large eggs, room temperature
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1/2 cup butter, melted
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3/4 teaspoon salt
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1 package (8-1/2 ounces) cornbread/muffin mix
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3 cups frozen chopped broccoli, thawed and drained
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1 cup shredded cheddar cheese
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1 medium onion, chopped
Directions
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1.
In a bowl, combine eggs, butter and salt. Stir in cornbread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Slice and serve warm.
Nutrition Facts
1 piece: 217 calories, 14g fat (8g saturated fat), 106mg cholesterol, 475mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 6g protein.
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