"This is a quick way to make a real treat for your family. It's got plenty of broccoli and onions to give it a yummy savory flavor." — MARBALET
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1 (10 ounce) package
chopped frozen broccoli, thawed and drained
1 (8.5 ounce) package
This was yummy. Here are the changes I made: used about 2 tbsp of margarine instead of 1/2 cup of butter (because I cannot bring myself to do that to my family) and sprayed the glass baking dish with PAM; made my own cornmeal mix (1cup each of cornmeal and flour and 1 tbsp baking powder with 1 tsp salt makes about 300 g, so I mixed this up and used only about 240g which equals 8.5 oz as the recipe had asked for); and finally I substituted egg substitue for the four eggs to make it lighter. It was done in about 20-25 minutes (on account of the glass dish I think...took less than the predicted 30 minutes). It is really nice. YOu have to like onions though because the flavour is very dominant....might try green onions next time. Also if you like something like bacon or ham pieces would probably go really well.
Thank you very much for the recipe...Really easy and with my modifications ( I think) healthy enough for me to make it again.
While baking this cornbread smells delicious, like broccoli casserole. But don't let that fool you, the taste was so bland I could not finish one piece. My husband and I agreed that there was something missing, but I am not sure what. Also, the 4 eggs made it seem very soufflé like, unlike most cornbreads I enjoy. I will not make again
I made this for guests and they went head over heals for it. As we were eating, the suggestions begain flying about. Some thought you could addd bacon, ham, peppers. Others said salsa, sour cream, etc, etc. This is great just the way it is but if you wanted to add to it, it should only make it better. It is a solid 5 stars
I loved this cornbread! My friends that don't even like cornbread really enjoyed it! I'd give it more than five stars if I could! Very moist and delicious! Goes great with stew!
This was a tasty cornbread. I added some shredded cheese with mine and sprinkled a little extra on top. I did have to bake my cornbread much longer, but it was because of the pan I used.
This is FANTASTIC! I ate this last night at a baby shower, and it was WONDERFUL!!! I cannot wait to make it myself!
This is yummy! Had I not made so many funny substitutions, I'm sure I would've ended up with a perfect cornbread! As it was, I can still see its potential. ;o) I have never heard of self-rising cornmeal mix, so I was thankful to read instructions on how to make it in one of the previous reviews! (1 c. cornmeal, 1 c. flour, 1 T. baking powder, 1 t. salt). Silly me forgot to measure 8.5 oz of this mix - I ended up with quite dry bread! Also, I was out of margarine, so I substituted 2 T. of oil for the margarine, since I was afraid to overdo it!.... likely the margarine would've worked better. I used a 9" cake pan, and it didn't cook in the center very well - it was too thick, I guess! Who knew there was such a size as 11x7 for a pan?! Oh well! Thanks for a good recipe, I will definitely try this one again soon with all the right ingredients and pans! :oD
Very tasty! The dish came out perfectly. I will certainly make this again. I made it with low-fat cottage cheese, and Egg Beaters which seemed to work just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 94
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