AA
 
Aa
Aa
Aa
Italian Broccoli Cheese Cornbread

Ingredients

  • 4 eggs
  • 1/2 cup butter or margarine, melted
  • 1/4 teaspoon salt, pepper, cayenne
  • 1 package or box corn bread/muffin mix( approx amount on box is 6 or 8 oz sizes) I have used both and works out fine
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon each, garlic powder, oregano, basil, parsley,
scroll for more

Summary

click to rate
3 votes | 852 views
2 reviews | 2 comments

Italian Broccoli Cheese Cornbread

by Claudia lamascolo
Publisher of: pegasuslegend-whatscookin.blogspot.com
 

Recipe Summary & Steps

Pages

Italian Broccoli Cheese Cornbread

We just love this quick and easy herb cornbread.. Italian herbs and spices that will be addicting with any chili especially Italian Chili, also any barbecue meal or even a Lemon Chicken. Great to bring to picnics and you soon will add to your list to make as a regular.

  • 4 eggs
  • 1/2 cup butter or margarine, melted
  • 1/4 teaspoon salt, pepper, cayenne
  • 1 package or box corn bread/muffin mix( approx amount on box is 6 or 8 oz sizes) I have used both and works out fine
  • 3 fresh chopped florets of broccoli chopped in small pieces and microwaved in water for 10 minutes or use a (10 ounce) package frozen chopped broccoli)
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon each, garlic powder, oregano, basil, parsley,

Directions

In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean, do not over cook. Slice and serve warm. Goes great with Italian Chili

scroll for more

Reviews

  • Stacey Maupin Torres
    February 19, 2011
    Claudia, this sounds SOOOO good! I'd love to add it to my farmers' market menu (I sell muffins & quick breads). I'm going to try it with Asiago Cheese in place of the cheddar. Do you use a corn muffin mix like Jiffy, or a less sweeter brand?
    This is a variation
    1 reply
    • Claudia lamascolo
      Claudia lamascolo
      February 19, 2011
      I use Martha White but have used Betty Crocker and Jiffy as well.. thanks they are both different size amounts worked fine! the smaller one was a little moister though...I think next time I am going to try an assortment of spices like rosemary, thyme and roasted garlic... ... not sweet at all, do you like yours sweet?
    • Lindaonwheels
      February 24, 2011
      I have been making this for years! It is a great side dish and a wonderful dish to take to covered dish suppers. I have been thinking of adding chicken to it.
      I've cooked/tasted this recipe!

      Comments