Broccoli cornbread
- 3 tablespoons corn oil
- 1½ cups self-rising buttermilk cornbread mix
- ½ cup chopped sweet onion, such as Vidalia
- 10 ounces pepper Jack cheese, grated (about 2½ cups)
- 8 ounces (2 cups) fresh broccoli florets, chopped
- ½ teaspoon black pepper
- 1 jalapeño pepper, seeded and chopped
- 1 cup sour cream
- ¾ cup buttermilk
- 2 tablespoons butter, melted
Instructions:
At some southern restaurants, you’ll always be given a choice of biscuits or cornbread. This broccoli cornbread makes a hearty serving.
- Preheat the oven to 350°F.
- Put the corn oil in a 9-inch heavy cast-iron skillet that has been well seasoned to prevent sticking.
- In a large bowl, mix the cornbread mix, onion, cheese, broccoli, black pepper, and jalapeño pepper. Stir in the sour cream, buttermilk, and melted butter to make a thick batter.
- Heat the oil in the skillet and spoon in the batter, pressing it evenly to the edge. Oil will come up around the edges of the skillet. Spread this oil over the top of the batter to make the bread brown. Bake for 45 minutes. Cool in the pan for 10 minutes, then carefully loosen the edges and bottom with an egg turner. Put the bread on a rack to cool.