Broccoli Cheddar Corn Bread

Breakfast, Side Dishes, Snacks.
This zippy bread can be prepared in 45 minutes or less.

Broccoli Cheddar Corn Bread


Quantity Ingredients
3 cups coarsely chopped broccoli (about 10 ounces)
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp double acting baking powder
4 large eggs, beaten slightly
1 cup finely chopped onion
2 cups grated extra-sharp Cheddar cheese
1/2 cup unsalted butter, cut into bits


1. In a large saucepan of boiling salted water blanch the broccoli for 2 minutes, drain it well, and pat it dry between several thicknesses of paper towels. 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and pepper to taste. Add the eggs and whisk the mixture until it is just combined. (The batter will be very thick.) 3. Stir in the onion, broccoli and the cheese. In a 9-inch square baking pan heat the butter in a preheated 400 degree F oven until it is hot but not smoking. Remove from oven and spoon batter into the pan, spreading it evenly, and bake in the middle of the oven for 25 to 30 minutes, or until tester comes out clean. 4. Serve the corn bread as an accompaniment to soup.