A simple small batch recipe for broccoli and cheese corn bread that is prefect for size for 2 people. It is made quickly from self rising cornmeal, with grated cheddar cheese and broccoli florets.
I baked this in a 8 inch iron skillet so mine was a little thin. A small skillet or casserole will work. After you mix it up you will be able to judge what the batter will fit in that you have in your kitchen to bake with. This recipe can be doubled and baked in a 9 inch or 10 inch skillet.
The ingredients are simple and easy to mix by hand. It is made from self rising cornmeal mix that comes in a bag like flour. Also there is fresh broccoli, grated cheddar cheese, milk and eggs that makes it quick to stir up. The cornbread becomes a nice quick afterthought when dinner is almost done. It bakes in 20 to 25 minutes.
Broccoli Cheddar Cheese Cornbread
- 1 1/2 cups self rising cornmeal mix
- 2 eggs
- 1/4 cup oil
- 1/2 cup milk
- 1 cup fresh small broccoli florets
- 2/3 cup shredded cheddar cheese
- pinch cayenne pepper (optional topping)
Preheat oven 400 degrees. Prepare 8 inch iron skillet with shortening and place in oven to heat.
Mix in a medium bowl, cornmeal mix, eggs, oil, and milk by hand. Fold in broccoli and cheese. Pour into hot skillet. Sprinkle with a little cayenne pepper on top. Bake at 400 degrees for 20-25 minutes until brown around the edges. Serve warm.