Happy Thanksgiving to you! A quick post today with a recipe of broccoli cheddar corn bread. This recipe comes from the tailgating days of my PhD and some hardcore SEC football. A sweet friend named Laura once brought it to a tailgate that we were attending and shared her recipe with me. After that, this corn bread recipe became a go to tailgating and any other get together that we had. I even made it for Easter picnic one time. I have changed Laura’s recipe a bit to reduce the number of eggs it called for, and add in onions, jalapeno/serrano peppers and cilantro.
Ingredients:
Chopped broccoli – 1 (10-oz) pkg. frozen
Corn muffin mix – 1 (7.5 or 8.5 oz) package
Butter – ½ cup or 1 stick, melted (I use salted butter) + more for greasing
Onion – 1 medium size, finely chopped (preferably red but white will work just as well)
Jalapeno/serrano or Thai chili – 1, depending on the heat you like, finely chopped
Cilantro – 5 sprigs
Large eggs – 3, beaten
Cheese – 1 ½ cup, shredded (preferably cheddar but Colby or Monterrey jack will work too)
Salt and pepper – to taste
Method:
Preheat your oven to 350 degrees F or 180 degrees C. Grease a 9 X 13 baking dish (for eg. Pyrex) with butter. I save the wrapper of the stick of butter that I used, and then use it to spread some butter on the baking dish.
Cook broccoli in microwave according to package directions; drain. In a large bowl, stir together broccoli, corn muffin mix, salt, pepper, and mix. Add melted butter, chopped onions, cilantro and green chili. Stir in beaten eggs and cheese until well blended. Put batter into the prepared baking dish. Bake at 350 F for 25 minutes or until a toothpick inserted near the center of the dish comes out clean.
Serve with butter, chutney or by itself!
Notes:
Use half cheddar and half pepper jack cheese to make the corn bread spicy.
You can make it in mini muffin tin to serve as bite size appetizer. Reduce the baking time to approximately 20 minutes.
To warm up, cut up a slice and toast in the toaster oven.
This bread tastes great with all kind of fall soups.
Mane
Wow! I love this recipe! I will surely try. It looks yummy brocolli is my favorite. Thanks for sharing!
Vaishali
Thanks Mane. Do let me know if you try it..:)
Luna S
This looks and sounds like it would be delicious! My son and I love broccoli.
Vaishali
Thanks Luna! What a coincidence - my son does too..<3
CARMEN
I love corn bread. Your recipe is easy to follow. Good thing you thought of reducing the number of eggs used. I don't eat jalapeño. If I remove it, will it have the same output?
Vaishali
Carmen - yes, jalapeno is totally optional. The first time I had it, it did not have anything in it except broccoli. So I'm pretty sure you can leave any spice out. Thanks!
Backpacking Series
Yummy! Broccoli has been one of my favourite vegetables and have tried Broccoli stuffed parathas. Your post has given me a new recipe to try !
Vaishali
Wow...and you have given me a new idea about broccoli parantha. Thanks..:P
Maysz
The food looks delicious! and thanks for giving me a recipe! I will try doing this! <3 thanks for sharing!
Vaishali
Awesome!
evelyn hernandez
Never had broccoli bread, this looks delicious.
Vaishali
It is. Thanks Evelyn..:)
Ziaul Hasan
The dishes are simply mouthwatering....cant wait to taste them..
Vaishali
Wow..that's a big compliment,, thanks Ziaul!
Juli
I think I so need to try this Asap!
Vaishali
Ha ha..thanks Juli.
Ishita
The Dish looks really yummy. I think people who don't even like broccoli would love this recipe! 🙂
FlySoulmates
Looks very delicious! I need to try it !
Vaishali
Thank You..:)