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the cornbread/spoon bread recipe...

Thursday, January 21, 2016
... that you will read and think: What!!?? when you see one of the ingredients is broccoli. Don't disregard, don't discard, don't think 'yuck'. Give it a try before you say: ick. It is really good. You could leave out the broccoli but you will be surprised if you put it in and discover you really did not ruin the dish.

Broccoli Spoon Bread

cooking spray
1 package frozen chopped broccoli (10 to 12 oz.)
1 (8.5 oz). box corn muffin mix
1 (14 oz.) can cream style corn
2 eggs or 1/2 cup egg substitute
1 cup shredded sharp cheddar cheese

Preheat oven to 400. Coat 9 inch square baking dish with spray.
Microwave broccoli on high 3 min, or until thawed. Drain thoroughly - If you leave too much water in, the cornbread will not cook through. I pressed it with several paper towels to be sure it is dry.
Stir remaining ingredients together, then add broccoli, being sure the broccoli is in small pieces. You may need to chop bigger pieces before adding to cornbread mix. Spoon into baking dish. Bake 25-28 minutes or until center is set and top is golden brown. Makes 9 servings.
It would be a mortal sin, but I was thinking about adding some crispy cooked crumbled bacon.


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