Broccoli Cornbread Recipe
User Reviews
5.0
18 reviews
Excellent
Broccoli Cornbread Recipe
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Pillowy southern cornbread stuffed with tantalizing broccoli cheese goodness!
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Ingredients
- 17 ounces cornbread mix (2 - 8.5 oz boxes)
- 4 large eggs
- 1 cup sour cream
- 3/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 12 ounces frozen broccoli, thawed
- 3/4 cup diced onion
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375 degree F. Grease a 9 X 13 inch baking dish, or spray with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, eggs, sour cream, melted butter, garlic powder, paprika, and salt. Whisk until smooth.
- Cut the largest broccoli florets in half. Add the broccoli, diced onion, and 1 1/4 cups shredded cheese to the cornbread mixture. Stir until well combined.
- Pour the batter into the prepared pan. Sprinkle the remaining 3/4 cup shredded cheese over the top.
- Bake for approximately 40 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Cool for 10 minutes before cutting to serve.
Nutrition Information
Show Details
Serving
1piece
Calories
212kcal
(11%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
65mg
(22%)
Sodium
347mg
(14%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
535IU
(11%)
Vitamin C
13.1mg
(15%)
Calcium
105mg
(11%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 24squares
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 212kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 347mg | 14% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 105mg | 11% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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