Description
A savory and slightly sweet cornbread packed with cheddar cheese, tender corn, and broccoli florets.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1 cup fresh or frozen corn kernels
- 1 cup chopped broccoli florets
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded cheddar cheese, corn kernels, and chopped broccoli.
- Pour the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for a few minutes before slicing and serving.
Notes
- For a richer flavor, you can use a blend of cheeses like Monterey Jack or a sharp cheddar.
- Ensure broccoli florets are chopped into small, bite-sized pieces.
- If using frozen corn, thaw it before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
Keywords: cheesy cornbread, broccoli cornbread, corn and cheese recipe, savory cornbread, quick bread