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White Lily

Broccoli Cornbread

PREP TIME:

15 min

COOK TIME:

30 min

YIELD:

8 servings

INGREDIENTS:

1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided1/4 tsp. onion powder
1 1/4 cups milk or buttermilk 1/4 tsp. freshly ground black pepper
2 eggs large lightly beaten1 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

PREPARATION DIRECTIONS:

  1. 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. 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. 3.
    POUR into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges.