It’s getting cooler and time for chili and soups! This cornbread sneaks in a little veggies and taste delish next to any soup this Fall and Winter. Don’t be afraid to toss in any other leftover veggies you have.

Broccoli-Cheddar Cornbread

(Adapted from Home is Where the Boat Is)


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1 (10-oz) pkg. frozen chopped broccoli, thawed and patted dry
1 (8½-oz) pkg. cornbread mix (Jiffy)
3 eggs, beaten
1 medium onion, finely chopped
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Preheat oven to 375°. Grease 8×8-in. square pan and set aside.  (Use a 11 x 7 or 12 x 8 pan for thinner squares.) Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne.

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Stir in broccoli.

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Pour into prepared pan and bake about 30 minutes or until golden and cooked through. Cool slightly before cutting into squares.

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