This is the part where I say that nothing about food and class is simple. And, you guessed it, the mix had an awful lot of sugar in it. Which was invented in the 1930s to help poor families put delicious baked goods on the table. So families that couldn’t afford the more expensive, but naturally sweet white cornmeal, tended to add sweetener to their cornbread recipes. With the advent of industrial milling, sweeter white corn was passed over in favor of cheaper, less tasty yellow corn.
I always heard that this was a Northern/Southern thing. There were people who said that cornbread was a little bit sweet, and people who said that cornbread was not sweet at all. Corn!Īs time went on, regional differences emerged. Corn was plentiful, cheaper than wheat, and a good way to fill up bellies. Native Americans were using corn in a million ways when colonists came here, and the inception of a European-style bread came quickly thereafter. More Delicious Holiday Recipes:Ĭheesy Potatoes for a Crowd are an easy way to contribute to a big meal in a super easy way.Ĭheesy Sausage Cornbread is another simple recipe from A Southern Soul that’s meaty and extra flavorful!Įasy Egg & Sausage Casserole is a breakfast or dinner favorite that is great for a quick week night meal or a special Christmas brunch.įarmhouse Pineapple Casserole is sweet and crunchy and makes a great side dish!Ĭranberry Mold is a Thanksgiving classic that can be made in a jello ring or a bowl for a festive dessert salad.Cornbread is, and has been important in America since the beginning. The cornbread is done when a toothpick inserted in the center comes out clean. season with salt and pepper to your personal preference.īake for 35 – 45 minutes until the top is lightly golden brown. Use an electric mixer and mix well until the mixture is smooth and consistent.Īdd broccoli and cheddar cheese to the mixing bowl and stir well. Lightly grease a 9 x 13″ baking pan and preheat oven to 350☏. If broccoli is too frozen to chop set aside in a single layer on the cutting board for about 15 to 20 minutes and then try again. Reheat wrapped in a slightly damp paper towel in the microwave.Ĭhop broccoli into evenly sized pieces. Leftovers can be frozen in individual pieces wrapped in a paper towel before placing in a self sealing bag.Finished cornbread is very moist and will last longest stored in the refrigerator.If using broccoli straight out of the freezer add 10 – 15 minutes to the cooking time, but check often to avoid the bread browning too much.Allowing broccoli to set out for 20 – 30 minutes before stirring into the mix will knock the chill off and decrease cooking time.Chopping broccoli into smaller evenly sized pieces allows more of the flavors to blend together in each bite.Frozen broccoli florets instead of stems and pieces make a higher quality bread.We use it in a variety of recipes from this one to our popular Air Fryer Broccoli, Broccoli Mushroom Casserole, and Cheesy Broccoli Casserole. Some other recipes use other kinds of cheese, but we love sharp cheddar cheese and prefer this broccoli cheddar cornbread recipe without cottage cheese.įrozen broccoli is so easy to keep in the freezer as a way to add vegetables to several meals. We’ve found several variations but like this one in a 9 x 13 pan the best. We also love adding it to our Thanksgiving side dish table along with Sweet Potato Soufflé, Scalloped Corn Casserole, Grandma’s Dressing and Cornbread Dressing.Ī friend shared her family’s recipe. This cheesy cornbread tastes so good with Pulled Pork or our Farmhouse Pot Roast. Part cheesy broccoli casserole and part cornbread this vegetable loaded corn bread is simply delicious! Only six ingredients including a box of Jiffy Corn Muffin Mix means this recipe takes less than 5 minutes to mix up. Cheddar cheese and broccoli mix in a Jiffy mix to make the best Jiffy Broccoli Cornbread! This side dish recipe is so easy and makes a cookout or holiday gathering even more delicious! Broccoli Cornbread Recipe
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