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.
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
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.
Serve hot with plenty of butter.
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