Broccoli Cheddar Cornbread
Recipes inspired by ingredients found at the
Covington Farmer’s Market
4 oz cream cheese, room temp
1/2 lb butter, room temp
4 large eggs, beaten
1 cup cornmeal
3/4 cup all purpose flour
1 tbs sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large head of broccoli, chopped fine
5 large stalks of green onion, chopped
2 cups shredded cheddar, divided
Preheat your oven to 375 degrees. Pre-grease a 9 x 13 in baking pan – or try it in a cast iron skillet!
Beat cream cheese, butter & eggs in a large bowl.
In another bowl, mix all the dry ingredients. Stir into the cream cheese mix gradually, until just moist.
Fold in the broccoli and green onions. Add 1 1/2 cups of the cheddar cheese.
Pour into prepared baking pan. Bake in the middle rack until a toothpick inserted in the middle comes out clean – about 35 – 40 minutes. 10 minutes before it is done, sprinkle with the remaining cheddar cheese.
Allow to cool at least 5 minutes before serving. Enjoy!
