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Broccoli Cornbread

Prep Time: 15 min
 Cook Time: 30 min
 Makes: 8 servings

Ingredients:

•1/4 cup Crisco® Pure Vegetable Oil, plus 1 tbsp., divided
•1 1/4 cups milk or buttermilk
•2 eggs large, lightly beaten
•2 cups White Lily® Self-Rising Cornmeal Mix
•1/4 teaspoon onion powder
•1/4 teaspoon freshly ground black pepper
•1 1/2 cups shredded Cheddar cheese
•2 cups finely chopped broccoli or frozen chopped broccoli, thawed

Instructions:

1.HEAT oven to 425ºF. Add 1 tablespoon oil to 8 or 10-inch cast iron skillet or 9-inch baking pan. Place in oven to preheat.
2.COMBINE milk, 1/4 cup oil and eggs in large bowl. Add cornmeal mix, onion powder and black pepper. Stir until just moistened. Fold in cheese and broccoli.
3.POUR into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges.