Broccoli, Caramelized Onion, and Cheddar Cornbread
Made with whole wheat flour, corn meal, cheddar cheese, caramelized onions and broccoli. This cornbread is super flavorul and moist.
|Corn bread mix:|
or as needed, minced
cut into bite pieces, fresh or frozen, thawed
red hot pepper sauce
as needed, plus more for serving
such as olive oil, canola oil
plus 3 tablespoons
drained and chopped
In a 10-inch nonstick skillet, add the butter over medium high heat until butter melts.
Add the garlic and onions, stirring often, and cook until the onions are soft and caramelized, about 8 minutes.
Stir in the broccoli, and cook for another 2 minutes until broccoli just start to become tender but still crisp.
Remove from the heat and set aside.
Meanwhile in a large mixing bowl, add the flours, cornmeal, baking powder, baking soda, and salt, and whisk until well combined.
Preheat the oven to 375℉ (190℃).
In another medium bowl, whisk together the eggs, red hot pepper sauce to taste, milk, vegetable oil and yogurt until well blended.
Pour the wet ingredients into the dry ingredients, and stir until just moistened.
Stir in the cheddar cheese and jalapenos until evenly distributed.
Add the caramelized onions and broccoli, and mix until just combined.
Spray the skillet with cooking spray or brush with some vegetable oil.
Place the broccoli cornbread batter into the skillet, and bake for about 30 minutes until the top is browned and firm to touch, and a wooden skewer inserted into the center comes out clean.
Remove from the oven, and let cool for about 5 minutes.
Cut into the wedges and serve warm with some hot sauce on top if needed.