This broccoli-cheese cornbread is my own version inspired by a recipe from an old church cookbook that I have, filled with Southern potluck favorites. I don't know if I ever attended a church potluck supper that someone didn't bring some variation of a broccoli casserole to share. Of course, I added a few twists to the original recipe to update it and make it my own. The original recipe used cottage cheese in place of the garlic-herb cheese, and no cheddar cheese or seasonings at all. Moist doesn't begin to describe the texture, and my son, who claims that he doesn't like broccoli, loves this broccoli cheese cornbread casserole!
You'll need:
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
[see cooks note for add'l seasoning ideas]
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.
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