Cheddar-Broccoli Cornbread
Cheddar-Broccoli Cornbread is an moderately easy dinner. Made with 1/4 c. milk, 2 tbsp. margarine, 1 (10 3/4 oz.) can condensed cream of broccoli soup, 1 1/3 c. all-purpose flour and 2/3 c. yellow cornmeal, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Heat oven to 350Β°.
Grease an 8-inch square pan.
In a small saucepan combine soup and margarine.
Heat over low heat until butter melts.
Remove from heat and stir in milk.
In a large bowl combine flour, meal, sugar and baking powder.
Add soup mixture, egg, corn and cheese.
Stir until batter is just combined.
Do not over mix.
Scoop batter into prepared pan and bake 30 to 35 minutes.
I usually use an iron skillet instead of a pan.
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