Sunday, February 20, 2011

Corn Bread with Broccoli and Cheddar Cheese

I have been a bit absent here, yet so very busy at work with a web-based software conversion that turned out to be a train wreck. Two years lost at conversion upload. I needed to discharge past tenants, admit the current tenants and rebuild all the financial records in order to bill for services. I have been a bit busy, oh and yes I also needed to run the building while learning the new software and rebuilding the files.Whew!

However, I am glad the project is far enough along for there to be a point of sanity and I can resume some sort of normal life, and just to clarify, normal is very underrated! Needless to say, during this time we ate what ever the hand touched. It might have been leftovers, or if I was lucky, something I threw into the crock-pot before going to work for the day.

This smelled so good baking! 
Now I get to dig right in!

Today I found some broccoli in the vegetable drawer that still needed to be used. For me the term "needing to be used" indicates this is still fresh enough to be edible, and should be used up right away. Broccoli does tend to stay fresh for a longer time when refrigerated than many other vegetables. And I found this recipe over at Claudia's blog and wanted to give it a try with our favorite cornbread recipe as my starting point.

Corn bread with Broccoli and Cheddar
inspired and adapted from:  Claudia @ What's Cookin Italian Style Cuisine
425 degree oven

1 c corn meal
1 c flour
1/3 c sugar
3 t baking powder
3/4 t salt
1/2 t granulated garlic
1/2 t oregano
1 t basil
2 T dried parsley

3 eggs
1/3 c oil or melted butter or bacon drippings (use your preference)
1 c milk



heaping 2 c chopped broccoli, steamed until tender - I used 1 large crown.
1 c grated cheddar cheese

In a large bowl, combine dry ingredients, stir well to combine. Set aside.

In a small bowl beat the eggs, beat in milk and oil. Stir in broccoli.


Add milk mixture and grated cheese to dry ingredients and stir together quickly, lumps may/will remain.  Scrape mixture into a 7X11 baking pan. Bake 25-35 minutes or until tests done in your oven.




Serve hot with plenty of butter.

Recipe rating:  It's Ok. (tasty but not special)

As always thanks so much for stopping by!
I appreciate your time and your comments especially.

This post is shared with:

Make it with cornmeal @ Couscous and Consciousness
Hearth n Soul @ a moderate life
Sunday's at one @ Cocina Diary
Potluck Sunday @ Mommy's Kitchen
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16 comments:

Brenda said...

This looks as good as it sounds Melynda. I love cornbread with extras thrown in and I happen to be a big fan of broccoli. And you reminded me that I need to submit my biscotti recipe to Sue for her Making it With Cornmeal challenge. Whoops! Enjoy your day!

Donnie said...

That sure baked up purdy....lol....love casseroles like that.

Couscous & Consciousness said...

Wow, Melynda - this cornbread looks great - I'm going to try making this for my "broccoli-loving" partner when he gets home from his trip.

Thanks so much for sharing with Make it with ... Mondays, challenge cornmeal.

Sue xo

kitchen flavours said...

This looks good! A complete meal all by itself, I love broccoli. The broccoli sure adds an interesting texture to the chewy cornmeal! Hope everything works out fine for you at work!

Reeni said...

I saw this bread on Claudias and loved it - love it just as much here! Very unique. It really sounds like you have had your hands full - hope you had some down time this weekend.

Sage Trifle said...

Yum. I haven't made it yet but I was also inspired by Claudia's post. I like that you made it with fresh broccoli--it looks fantastic.

Pegasuslegend said...

Wow will have to make this from scratch like you did! I love the crusty look for the top... sure came out wonderful! I love this bread, the fresh broccoli is the only way to go for me too! Yours is just perfection here! Thanks for making it from scratch cant wait to try your!

Catherine said...

Dear Melynda, I am certain that this must have been delicious with some melted butter on top or cream cheese. Blessings, Catherine

Ms Bibi said...

That looks so good. My oldest son loves corn bread. This would give it a great twist.

Katie @ This Chick Cooks said...

This looks so good. I love broccoli and cheese casserole so I bet this would be delicious. What a great way to use up those leftovers.

Christy said...

I have never had anything but the usual - corn and maybe peppers in my cornbread - what a great way to use up your broccoli - topped with lots of butter I bet it was amazing. Thanks for sharing this with us at the Hearth and Soul Hop!

girlichef said...

Mmmm...this sounds so good...love all that goodness packed into cornbread! Wowza! So glad you shared this one w/ the hearth and soul hop this week, Melynda =)

Mary said...

That is a really interesting recipe and it baked up nicely. I hope things ease a bit for you at work. It sounds like you've been on a treadmill to oblivion. I hope you have a great day. Blessings...Mary

Umm Mymoonah said...

This looks lovely, so cheesy and yummy.

Candace said...

This looks sooooo good! I would love this recipe, Melynda. I know it must have been comfort food after all you have been going through. I'm so sorry you are having all of those software issues. When I was a housing manager, we attempted to go through a software conversion and it was awful. I hope you get it worked out soon!

savoringtoday.com said...

Very interesting, makes my head swim with ideas for cornbread ad-ins...this goes way beyond the usual kernel corn or green chilies. I like it.