Cheesy Broccoli Cornbread

 



Iused coconut milk to save on some fat as this recipe calls for butter. You can make muffins or in a 9x9 pan lined with parchment. 



Ingredients

  • 2 cup steamed baby broccoli florets cooled and roughly chopped
  • 1 11.5oz corn muffin mix i.e. Krustez 
  • 3 medium green onions chopped
  • 2 large eggs whipped
  • 4 Tbsp butter melted 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 3/4 cup coconut milk
  • 2 cup shredded sharp cheddar cheese
This is a trick I use to keep the parchment fit and stay in pan.

Preheat oven to 350°

Whip the eggs with a whisk add the milk and spices gently whip together. Add muffin mix and mix until all liquid is incorporated. Add melted butter. 


Add broccoli and green onions. Mix well. Add all cheese. Pour batter into parchment lined 9x9 pan. 

Bake for 25-30 minutes. My oven took 30 minutes to be perfect. 
I cut into squares and bagged and froze them. 




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