I made my daddy some Broccoli-Cheddar Cornbread for Father’s Day this past Sunday and thought I would share my recipe. It’s super easy and super yummy! Great to enjoy with a bowl of soup or chili or for a side to any meal really-
INGREDIENTS
- 1 (10 oz) pkg. of frozen chopped broccoli, thawed and patted dry
- 1 (8 1/2 oz) pkg. of Jiffy cornbread mix
- 3 beaten eggs
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup (1 stick) butter, melted
- 1/2 teaspoon of garlic salt (I used Tony Chachere Creole seasoning on this one because my dad doesn’t like garlic)
- 1/4 teaspoon cayenne pepper (I left it out since the creole seasoning already has a slight kick)
** You can also add Jalapeno peppers in this recipe and it’s so good!**
INSTRUCTIONS
- Preheat oven to 375
- Grease 8×8 in. square pan and set aside
- Combine cornbread mix with eggs, onion, cheese, butter, seasonings
- Stir in broccoli
- Pour mixture into the prepared panand bake for about 30 mins or until golden brown and cooked through
- Allow to cool before cutting into squares
- Enjoy!
