Looking for a simple yet delicious side dish? Try making our Broccoli Cornbread. This easy-to-make recipe is perfect for those who love a good homemade bread with a twist. With just a few ingredients, you can have this delicious bread ready in no time.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 1/2 sticks margarine, melted
- 2 whole eggs
- 2 egg whites
- 1 c. sour cream
- 1 (10 oz.) pkg. frozen chopped broccoli, thawed but not drained
- 1 medium onion, chopped
Baking Instructions
- Combine cornbread mix and margarine in a large bowl and mix together.
- Add remaining ingredients; blend well.
- Pour into an ungreased 9 x 13 baking pan.
- Bake at 400° for 20 to 25 minutes or until golden brown.
Calorie: 450
Total cooking time:30 minutes
Difficulty level: Easy
A Corny Tale of Broccoli and Bread
The other day, I found myself staring at a box of Jiffy corn muffin mix. It was just sitting there, mocking me with its simplicity. “Go on,” it seemed to say, “try to make something interesting with me.” Challenge accepted, Jiffy. Challenge accepted.
The Master Plan: Broccoli Cornbread
The idea hit me like a stick of margarine to the face – Broccoli Cornbread. A little green to liven up the golden corn muffin landscape, a little savory to balance the sweetness. It sounded weird, but then again, so does pineapple on pizza, and that’s a thing, right?
The Ingredients: More than Meets the Eye
The box of Jiffy corn muffin mix was my starting point. To that, I added 1 1/2 sticks of melted margarine. Yes, margarine. Don’t give me that look. It’s not like I’m using it as a moisturizer.
Next came the eggs. If you’re wondering why I’m specifying 2 whole eggs and 2 egg whites, it’s because I had a mid-recipe crisis. I suddenly thought, “What am I doing? I’m making cornbread, not an omelet!” The result? Two eggs got to keep their yolks; the other two weren’t so lucky.
I also added 1 cup of sour cream to the mix. Because sour cream makes everything better. It’s like the fairy godmother of the kitchen. Then I got to the broccoli. A whole 10 oz. package, thawed but not drained.
Finally, I chopped up 1 medium onion. Now, I’m not a crybaby, but chopping onions always gets me. So, if you see a picture of me with red, swollen eyes, know that it was the onion’s fault.
The Process: Stir, Pour, Bake, Pray
With all my ingredients assembled, it was time to get down to business. I combined the corn muffin mix and margarine in a large bowl and mixed them together. The margarine had a little chat with the corn muffin mix, breaking down its walls and making it more… malleable.
Next, I added the remaining ingredients and blended them well. The broccoli looked a bit scared, the onion tried to make everyone cry again, but the sour cream had everything under control.
Once everyone was getting along in the bowl, it was time to pour the mixture into an ungreased 9 x 13 baking pan. I know what you’re thinking: “Ungreased? But won’t it stick?” To which I reply, “Live a little, my friend. Live a little.”
With the oven set to 400°, I baked the concoction for 20 to 25 minutes. The kitchen was filled with an aroma that was part cornbread, part broccoli, and 100% intrigue. When it came out, it was golden brown and looked quite fetching, if I do say so myself.
The Outcome: A Broccoli Cornbread Masterpiece
And that, my friends, is how you turn a box of corn muffin mix into an exciting concoction of broccoli cornbread. Was it a success? Let’s just say I’ve had more requests for the recipe than complaints about broccoli in bread. Which, in my book, is a win.
