Broccoli Cornbread Recipe Paula Deen Recipes

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BROCCOLI CHEDDAR CORNBREAD



Broccoli Cheddar Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
  • In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
  • Bake in oven until golden, 30 minutes.

BROCCOLI CORNBREAD



Broccoli Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil
1 1/2 cups self-rising buttermilk cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated
8 ounces fresh broccoli florets, chopped (about 2 cups)
1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
  • Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
  • Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

BROCCOLI CORNBREAD



Broccoli Cornbread image

This is one of my family's favorite treats. My daughter says it is good enough to be dessert.

Provided by Beverley Williams

Categories     Savory Breads

Time 35m

Number Of Ingredients 6

1 pkg frozen, chopped broccoli, thawed
1 1/2 stick butter, melted
2 pkg jiffy cornbread mix
12 oz cottage cheese
4 eggs, beaten
1/2 c onion, chopped

Steps:

  • 1. Mix all ingredients in a large bowl. Let stand for 4 minutes.
  • 2. Pour into (1) 9 x 13" or (2) 8 x 8" baking dishes.
  • 3. Bake at 350 degrees for 25 minutes. Cool slightly before serving. This bread freezes well.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 45m

Yield 1 (8x8-in) pan, 9-12 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or 1/3 cup vegetable oil
1 small onions, finely chopped or 1 small green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or 1 cup drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
  • In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
  • Add in onion and creamed corn and thawed corn; mix to combine.
  • Pour half the batter into prepared baking dish.
  • Sprinkle the layer with grated cheese and jalapeno peppers.
  • Pour the remaining batter on top of the cheese and jalapeno peppers.
  • Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
  • Allow to cool slightly before slicing.

Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10

PAULA DEEN'S BROCCOLI CASSEROLE



Paula Deen's Broccoli Casserole image

On the day before Thanksgiving I got a frantic call from my best friend. She needed Paula Deen's Broccoli Casserole recipe! I looked on Zaar and couldn't find it so I am posting it now. She says it is the BEST broccoli casserole. I have to take her word for it since I haven't made it.

Provided by mary winecoff

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F
  • Spray a 13 x 9 inch baking dish with cooking spray.
  • In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
  • Mix well.
  • Place the mixture in pan.
  • Top with crushed crackers and pour the melted butter evenly over crackers.
  • Bake for 35 minutes or until set and browned.

PAULA DEEN'S CORNBREAD



Paula Deen's Cornbread image

Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.

Provided by Megohm

Categories     Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients and mix well.
  • Pour batter into a greased shallow baking dish.
  • Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8

DELICIOUS BROCCOLI JIFFY CORNBREAD



Delicious Broccoli Jiffy Cornbread image

Make and share this Delicious Broccoli Jiffy Cornbread recipe from Food.com.

Provided by mandabears

Categories     Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 large onion, chopped
1/2 cup margarine or 1/2 cup butter
4 eggs
1 cup cheddar cheese, shredded
1 (10 ounce) package frozen chopped broccoli, thawed and drained
8 ounces sour cream, i use low fat
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Mix all ingredients together well.
  • Grease a 8x8 pan, I use Pam.
  • Pour into prepared pan.
  • Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
  • Let sit for 15 minutes until cutting.

Nutrition Facts : Calories 804.1, Fat 57.1, SaturatedFat 21.2, Cholesterol 268.7, Sodium 1811.9, Carbohydrate 52.6, Fiber 6.6, Sugar 15.4, Protein 22

BROCCOLI CORNBREAD



Broccoli Cornbread image

This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!

Provided by Mindy Spearman

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 15

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 ½ teaspoons white sugar
3 eggs
1 (10 ounce) package frozen chopped broccoli
12 ounces cottage cheese
5 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
  • In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
  • In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
  • Pour batter into a greased 9x13 inch baking dish.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15 g, Cholesterol 40.6 mg, Fat 6 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 438.7 mg, Sugar 0.9 g

BROCCOLI CORNBREAD



Broccoli Cornbread image

Make and share this Broccoli Cornbread recipe from Food.com.

Provided by Carroll T

Categories     Breads

Time 1h

Yield 9 serving(s)

Number Of Ingredients 9

10 ounces frozen broccoli, chopped
1 Jiffy cornbread mix
3 eggs
1 medium onion, chopped
1 cup shredded cheddar cheese (4oz)
1/2 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper

Steps:

  • Press broccoli between paper towels to remove excess moisture.
  • Combine cornbread mix, eggs, onions, cheese, butter and seasonings.
  • Stir well.
  • Stir in broccoli.
  • (Batter will be thick) Pour mixture into a greased 8 inch square pan.
  • Bake 375 degrees for 25 to 30 minutes or until golden brown.
  • Cool slightly and cut into squares.

Nutrition Facts : Calories 179.1, Fat 16.1, SaturatedFat 9.7, Cholesterol 110.8, Sodium 311.1, Carbohydrate 3.1, Fiber 1.1, Sugar 1.2, Protein 6.3

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