Thursday, December 8, 2016

Broccoli Cornbread

I saw this recipe on TV the week before Thanksgiving and knew we would try it.  It was delicious!

Broccoli Cornbread

Adapted from "Home Cooking with Trisha Yearwood"

3 tablespoons vegetable oil
1 1/2 cups self-rising buttermilk cornbread mix Beth used a box of Jiffy Cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated Beth used Monterrey jack
8 ounces fresh broccoli florets, chopped (about 2 cups)
1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted


Special equipment: a 9-inch well-seasoned cast-iron skillet

Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.

Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.

Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)

Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

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