Broccoli Cornbread
PREP TIME: 15 min
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COOK TIME: 30 min
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YIELD: 8 servings |
INGREDIENTS:
| 1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided | 1/4 tsp. onion powder |
| 1 1/4 cups milk or buttermilk | 1/4 tsp. freshly ground black pepper |
| 2 eggs large lightly beaten | 1 1/2 cups shredded Cheddar cheese |
| 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix | 2 cups finely chopped broccoli or frozen chopped broccoli thawed |
- 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® Enriched Self-Rising White 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
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PREPARATION DIRECTIONS:
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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.
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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.
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3.
POUR into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges.
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