broccoli cornbread

Name: Broccoli Cornbread
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 stick(s) butter; 4 - eggs, well beaten; 1 - onion, chopped; 10 ounce(s) frozen broccoli, thawed and drained; 8 ounce(s) sour cream; 2 box(es) jiffy cornbread mix; 1/2 teaspoon(s) lawry's seasoning salt

(1 RATING)

28 Pinches

Joyce Lowery

Sterlington, LA

Updated on Aug 3, 2013

My sister-in-law, Pam, makes broccoli cornbread for family gatherings. This is a combination of her recipe with my friend, Ruth's, recipe.

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prep time 10 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

1 1/2 sticks butter
4 - eggs, well beaten
1 - onion, chopped
10 ounces frozen broccoli, thawed and drained
8 ounces sour cream
2 boxes jiffy cornbread mix
1/2 teaspoon lawry's seasoning salt

How To Make broccoli cornbread

Step 1

Saute the broccoli and onion in 1/2 stick of the butter.

Step 2

Combine muffin mix with other ingredients except butter.
Step 3

Fold in the sauteed ingredients.
Step 4

Melt remaining stick of melted butter in cast iron skillet. Pour over all. Combine well.
Step 5

Sprinkle a little corn meal in the bottom of the skillet. The skillet should still be warm from melting the butter. Pour mixture in the skillet. Bake for one hour in 400 degree oven.
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