Vintage Broccoli Cornbread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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This Vintage Broccoli Cornbread recipe is a delightful twist on a classic Southern staple. Perfect for any gathering or a cozy family dinner, it brings a comforting and unexpected blend of flavors to your table.

Ingredients for Vintage Broccoli Cornbread

Broccoli: Adds a fresh, slightly crunchy texture and a boost of nutrients.

Cornmeal: Gives the cornbread its classic gritty, yet soft texture.

All-purpose flour: Helps bind the ingredients and adds structure.

Cheddar cheese: Provides a rich, savory flavor that pairs beautifully with the broccoli.

Eggs: Essential for binding the ingredients together and adding moisture.

Butter: Adds moistness and a rich buttery flavor.

Buttermilk: Makes the bread tender and slightly tangy, balancing the flavors.

Baking powder and baking soda: These leavening agents help the bread to rise, giving it a light texture.

Salt: Enhances all the other flavors.

Tips & Tricks

  • If you prefer a spicier kick, add a pinch of cayenne pepper to the dry ingredients.
  • Make sure the broccoli is chopped into small pieces to ensure even distribution and baking.
  • Using freshly grated cheddar cheese can elevate the flavor even more than pre-shredded varieties.
  • If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Serving Suggestions

This broccoli cornbread pairs wonderfully with roasted chicken or grilled meats. For a vegetarian option, serve it alongside a hearty soup or stew. It's also fantastic as a standalone snack with a dollop of sour cream or a drizzle of honey.

Frequently Asked Questions

Can I use frozen broccoli?
Yes, just make sure to thaw and drain it well before using.
What if I don't have cheddar cheese?
Feel free to substitute with another cheese like Monterey Jack or a mix of cheeses.
Can this cornbread be made gluten-free?
Yes, use a gluten-free flour blend in place of the all-purpose flour.

Vintage Broccoli Cornbread Recipe Walkthrough

Start by preheating your oven to 375°F. This is the perfect temperature to ensure your cornbread bakes evenly. While the oven is warming up, take a large bowl and mix together 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This dry mixture is your cornbread's foundation.

Next, add 1 cup of chopped broccoli and 1 cup of shredded cheddar cheese to your dry ingredients. Stir them in until everything is well combined. The broccoli and cheese should be evenly distributed throughout the mixture.

In a separate bowl, whisk together 2 eggs, 1/2 cup of melted butter, and 1 cup of buttermilk. Make sure the butter is melted but not too hot, so it doesn't cook the eggs. Once combined, pour this wet mixture over your dry ingredients.

Gently mix the wet and dry ingredients together until just blended. Be careful not to overmix here; otherwise, your cornbread might turn out dense.

Pour the batter into a greased 9x9 inch baking pan. Spread it out evenly so that it cooks uniformly. Pop it into your preheated oven, and let it bake for 25-30 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean.

Let your cornbread cool slightly before cutting and serving. This allows it to set up a bit and makes it easier to slice.

Why You'll Love This Recipe

  • Combines the savory and wholesome flavors of broccoli and cheese.
  • Easy to make with simple ingredients you likely have on hand.
  • Perfect for potlucks or as a side dish at family dinners.
  • Great way to sneak some veggies into your meal.

Ingredients

1 cup chopped broccoli
1 cup cornmeal
1/2 cup all-purpose flour
1 cup shredded cheddar cheese
2 eggs
1/2 cup melted butter
1 cup buttermilk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
3. Stir in the chopped broccoli and cheese until well combined.
4. In a separate bowl, whisk together the eggs, melted butter, and buttermilk.
5. Combine the wet ingredients with the dry ingredients, mixing until just blended.
6. Pour the batter into a greased 9x9 inch baking pan.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving.

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