- 10 mins
Ingredients
- 1 1/2 cups of steamed broccoli florets roughly chopped
- 1 7.5 oz. box of cornbread mix [I used Martha White]
- 2 cups shredded sharp white cheddar cheese
- 1 6.5 oz. container of light garlic-herb cheese spread [I used Allouette]
- 4 large eggs
- 1/2 tsp. each garlic powder and dry mustard
- 1/4 tsp. onion powder
- 1 stick of melted butter/margarine
- 1 medium sweet onion finely diced
Preparation
Step 1
Preheat the oven to 350 degrees and butter a 7x11 inch baking dish, then set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and diced onion until blended. Dicing the onion finely allows you to add it to the cornbread mixture without cooking it prior saving a step.
Add 1 cup of cheddar cheese, seasonings and cornbread mix. Stir until combined. I used white sharp cheddar, but, of course, any sharp cheddar will work.
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. Serve hot. Yield 12-15 pieces
Cook's note:
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.