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/ Cooking / Cast Iron Broccoli Cheese Cornbread

Cast Iron Broccoli Cheese Cornbread

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Cornbread is always a great comfort food around here. Derek’s favorite version is his very own homemade Broccoli Cheese Cornbread recipe. I wish that I could take credit for coming up with this recipe but it is all Derek here. I will tell you that Emma says it tastes better when I make it, though. Broccoli Cheese Cornbread in a cast iron skillet

If you like cornbread and if you like broccoli casserole then you will love this. One of the best things is that you can eat it with your fingers. Not that a proper lady like me would eat with my fingers……. Oh wait, I would. And I do.

Broccoli Cheese Cornbread

As always we use real food, non-gmo, organic ingredients, nothing processed or from a box.  We start with measuring out all of the ingredients. We  pre-heat the oven and our 10″ cast iron skillet to 425° F while we mix the batter.

Broccoli Cheese Cornbread Ingredients

 

First, we mixed our dry ingredients together and set them aside. We also steamed the broccoli until very tender and set aside.

Broccoli Cheese Cornbread

We cracked the eggs into a large bowl and beat them. We got to take out our day’s aggressions here (just kidding or maybe not).  We added the sour cream to eggs and stirred them together.

BroccoliCornbread2

Eggs go in first

BroccoliCornbread3

Next, the sour cream

Now we added the coconut oil and gave it a little stir. Cheese is next on the list, then broccoli. Next, we added the dry ingredients and mixed it all together well. Almost ready for the oven!

BroccoliCornbread4

Add the cheese

BroccoliCornbread5

And the broccoli

BroccoliCornbread6

And the dry ingredients

Last, we added the milk as needed to achieve right consistency. We started with 1/4 cup and added around 1/4 cup more. We wanted it to almost level itself in the bowl but not quite after stirring. It is pretty thick batter.

BroccoliCornbread7

The milk goes in

Once our batter was ready, we pulled the pan out of the oven and melted  1 TBSP of bacon grease in the pan. (we like to store our grease in a grease jar or crock) We wanted our grease to be nice and hot so it would sizzle when the batter hit it. This starts crisping and browning the outside of the cornbread right away.

BroccoliCornbread8

Heated pan with hot grease

BroccoliCornbread9

Batter sizzling in pan

 

We baked the cornbread on the bottom oven rack for 20-25 minutes or until golden brown at 425°F.

BroccoliCornbread10

In the oven it goes

After about 25 minutes the broccoli cheese cornbread is finished cooking and ready to be enjoyed by all. Especially by Farmer Derek. He really loves this stuff and I don’t blame him. He loves to take it to work for breakfast and lunch, it’s a meal in itself. It’s that good.

I hope you’ll be making broccoli cheese cornbread from scratch too!

Broccoli Cheese Cornbread
Recipe Type: Side Dish
Cuisine: Southern Cooking
Author: Jenna Dooley
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
This is the best broccoli cheese cornbread around. It’s gluten free, from scratch, all real ingredients.
Ingredients
  • 2 cups cornmeal
  • 2 tsp flake sea salt (1 tsp of more finely ground salt)
  • 2 tsp aluminum free baking powder
  • 4 free range eggs
  • 3/4 cup sour cream
  • 1/2 cup melted coconut oil (or butter)
  • 12 oz shredded cheddar cheese
  • 10 oz steamed broccoli
  • 1/4 to 1/2 cup of milk (to consistency)
  • 1 TBSP bacon grease (or butter or coconut oil)
Instructions
  1. Pre heat 10″ cast iron skillet in oven at 425°F. Mix dry ingredients and set aside. Steam broccoli until tender and set aside. In large bowl beat eggs. Add sour cream and coconut oil, mix well. Add Cheddar cheese and stir. Add broccoli and stir. Add dry ingredients to bowl and mix all ingredients together well. Add milk 1/4 cup at a time until desired consistency. Pour batter in hot greased skillet. Bake on bottom oven rack at 425° F for 20-25 minutes until golden brown.
3.5.3229

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Filed Under: Breads, Cooking, Just Stuff Tagged With: broccoli, cast iron, cheese. recipe, cooking, cornbread, real food

About Jenna

Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade.

Previous Post: « 5 Reasons You Should Pasture Raise Livestock
Next Post: Cooking Bacon In a Cast Iron Skillet »

Reader Interactions

Comments

  1. Danielle says

    September 12, 2014 at 12:59 pm

    glad to see a recipe for cornbread with no wheat or rice flour in it! I’ll have to try this one.

    Reply
    • JennaDooley says

      September 12, 2014 at 6:52 pm

      Yeah, most recipes have flour. We like it with just cornmeal. 🙂

  2. Tina says

    September 13, 2014 at 9:01 am

    Mmmm…that sounds good. I think I’ll try it soon. Uncle Chuck loves cornbread. 🙂

    Reply
  3. Joyce @ It's Your Life says

    September 13, 2014 at 11:34 am

    Thanks for the follow on Twitter following back. I love this idea pinned and shared, feel free to stop by and share it on Real Food Fridays. Have a great weekend.

    Reply
    • JennaDooley says

      September 13, 2014 at 7:42 pm

      Thanks! 🙂 I’ll be by to share.

  4. Gail says

    September 15, 2014 at 7:57 pm

    [* WordPress Simple Firewall plugin marked this comment as “spam” because: Human SPAM filter found “ipad3” in “user_agent”. *]
    [* WordPress Simple Firewall plugin marked this comment as “spam” because: Human SPAM filter found “ipad3” in “user_agent”. *]
    What size cast iron skittet did you use for this recipe?

    Reply
    • JennaDooley says

      September 15, 2014 at 11:27 pm

      It’s a 10 inch skillet. 🙂

  5. Marla says

    September 20, 2014 at 1:29 pm

    Yum! Sounds and looks delicious. My husband loves cornbread and I know he would love this. Thanks for sharing on Real Food Fridays. Have a healthy happy weekend.

    Reply
    • JennaDooley says

      September 20, 2014 at 2:00 pm

      Thanks! It is one of our favorites. 🙂

  6. dawn says

    September 28, 2014 at 9:54 pm

    Is it sour cream or cream cheese? It is different in directions than on the list. Looks wonderful!!

    Reply
    • JennaDooley says

      September 28, 2014 at 10:03 pm

      HI! I’m sorry, that was an error on my part. It is sour cream. I have corrected it in the post. Thanks!! 🙂

  7. Patt says

    September 29, 2014 at 9:25 am

    Husband and I recently divorced, like last week, and he’s a truck driver who is gone two days at a time. I still cook for an army so I send food over to him, across the road. We will love this!!!

    Reply
  8. Meaghan says

    October 23, 2014 at 2:30 pm

    Yum! It’s official, I need a cast iron skillet. Stat. This looks so yummy! Pinning!

    ~Meaghan

    Reply
    • Jenna says

      October 23, 2014 at 4:57 pm

      Cast iron is THE BEST! Thanks so much! 🙂

  9. Patt says

    November 21, 2014 at 8:13 am

    I just came back to this recipe. What is the Tbs of bacon grease for? It’s not mentioned in the instructions. And is it a 1/2 cup of oil? and where does that go?

    HELP!!!!

    Reply
    • Jenna says

      November 21, 2014 at 8:30 am

      Hi! It is 1-2 TB of bacon grease melted in the pan. Also, the oil goes in with the eggs and the sour cream. 🙂

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Hey, y’all! I’m Jenna, wife to my amazing husband, Derek, mom to 8 beautiful farm kids, homesteader, homemaker, homeschooler, and lover of Jesus. I enjoy all things farmy, family, crafting, old fashioned, and homemade. Read More…

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