Broccoli Cornbread is not new. When I enjoyed my weight in it last week at my brother’s home in Natchez, Mississippi, I decided to give it a try. As I was preparing for our Sunday Dinner my wife, Teresa, pulled out a 3×5 recipe card for Broccoli Cornbread written by our friend, Maggie Namie, in the 1980s. Oh well, my memory is not that good, so I’m enjoying it for the first time …. again.
Ingredients:
- 2 Each – 8.5 oz. Boxes Jiffy Corn Muffin Mix
- 2/3 Cup – Whole Milk
- 2 Each – Large Eggs
- 1 Pound – Frozen Broccoli Spears.
- Vegetable Oil
Preparation
- Cook broccoli according to package instructions
- Mix two boxes of muffin mix, along the milk and eggs.
- After completely draining the broccoli, chop it int pieces no larger than a sugar cube.
- Add the broccoli to the corn muffin mix and stir mixture.
- Place mixture in oiled Teflon muffin tins. Prepare for them to double in size.
- Bake on center rack at 400 degrees for 22 minutes.
Makes 12 large Broccoli Cornbread Muffins.
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