Cheddar-Broccoli Cornbread Recipe

Name: Cheddar-Broccoli Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 c. milk; 2 Tbsp. margarine; 1 (10 3/4 oz.) can condensed cream of broccoli soup; 1 1/3 c. all-purpose flour; 2/3 c. yellow cornmeal; 1/4 c. sugar; 1 Tbsp. baking powder; 1 large egg, lightly beaten; 1/3 c. whole kernel corn; 1/4 c. shredded Cheddar cheese

Servings: persons

1/4 c. milk
2 Tbsp. margarine
1 (10 3/4 oz.) can condensed cream of broccoli soup
1 1/3 c. all-purpose flour
2/3 c. yellow cornmeal
1/4 c. sugar
1 Tbsp. baking powder
1 large egg, lightly beaten
1/3 c. whole kernel corn
1/4 c. shredded Cheddar cheese

1
Heat oven to 350u00b0.
2
Grease an 8-inch square pan.
3
In a small saucepan combine soup and margarine.
4
Heat over low heat until butter melts.
5
Remove from heat and stir in milk.
6
In a large bowl combine flour, meal, sugar and baking powder.
7
Add soup mixture, egg, corn and cheese.
8
Stir until batter is just combined.
9
Do not over mix.
10
Scoop batter into prepared pan and bake 30 to 35 minutes.
11
I usually use an iron skillet instead of a pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. milk, 2 Tbsp. margarine, 1 (10 3/4 oz.) can condensed cream of broccoli soup, 1 1/3 c. all-purpose flour, and more.

Yes, Cheddar-Broccoli Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar-Broccoli Cornbread

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