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Broccoli, Caramelized Onion, & Cheddar Cornbread

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Made with whole wheat flour, corn meal, cheddar cheese, caramelized onions and broccoli. This cornbread is super flavorul and moist.

Yield

8
servings

Prep

15
min

Cook

40
min

Ready

60
min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Corn bread mix
¾ cup whole-wheat flour
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¼ cup all-purpose flour
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1 cup cornmeal
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2 teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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Other ingredients
1 tablespoon butter
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3 cloves garlic
or as needed, minced
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1 medium onions
chopped
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8 ounces broccoli florets
cut into bite pieces, fresh or frozen, thawed
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3 large eggs
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red hot pepper sauce
as needed, plus more for serving
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cup milk, low-fat
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cup vegetable oil
such as olive oil, canola oil
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¾ cup yogurt, low-fat
plain
cup cheddar cheese
plus 3 tablespoons
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1 tablespoon pickled jalapenos
drained and chopped
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Ingredients

Amount Measure Ingredient Features
Corn bread mix:
177 ml whole-wheat flour
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59 ml all-purpose flour
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237 ml cornmeal
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10 ml baking powder
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5 ml baking soda
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2.5 ml salt
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Other ingredients:
15 ml butter
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3 cloves garlic
or as needed, minced
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1 medium onions
chopped
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231.2 ml/g broccoli florets
cut into bite pieces, fresh or frozen, thawed
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3 large eggs
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1 x red hot pepper sauce
as needed, plus more for serving
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79 ml milk, low-fat
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79 ml vegetable oil
such as olive oil, canola oil
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177 ml yogurt, low-fat
plain
158 ml cheddar cheese
plus 3 tablespoons
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15 ml pickled jalapenos
drained and chopped
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 25848% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 1154mg 48%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 16%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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