This Broccoli Cheese Cornbread is one of those homestyle dishes made in Southern kitchens for many years. Inspired by a recipe in an old church cookbook that I have this variation is a bit of an update on the original. Filled with steamed broccoli florets, seasonings and plenty of sharp cheddar cheese it bakes tender, cheesy and packed with flavor.
1 6.5 oz container light garlic-herb spreadable cheese
4 large eggs
1/2 cup butter melted
1 small sweet onion finely diced
2 cups shredded sharp white cheddar cheese divided
1 8.5 oz box cornbread mix [Martha White or Jiffy]
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp onion powder
Preheat the oven to 350°F and butter a 7 x 11 inch (2 Quart) baking dish. Set aside.
In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined.
Pour into the prepared dish and sprinkle the remaining cheese on top.
Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center.
If you'd like to spice up the flavor, add 1-2 tsp. creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder. You can also add 6-8 oz. cubed ham or cooked spicy sausage for a twist.