Broccoli Corn Bread
This Cheesy Broccoli Cornbread may just be the perfect side dish, with crispy golden edges, bursting with cheese and broccoli in each bite.
Servings: 12 servings
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ⅔ cup sour cream
- ½ cup butter melted
- 14 ounce canned cream-style corn
- 1 cup frozen corn thawed
- 12 ounces frozen broccoli thawed, patted mostly dry, and chopped very small
- 2 cups freshly shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
- In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn. Add the dry ingredients to the wet ingredients and stir until well combined.
- Add the thawed corn, broccoli, and 1 cup of cheese to the batter. Stir to mix throughout. Pour into the prepared pan and sprinkle evenly with the remaining cheese.
- Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.
Nutrition
Calories: 317kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 454mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg