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.

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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