Serve this delicious cornbread with a steaming hot bowl of your favourite chili, soup or stew.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1 cup cornmeal
1 Tbsp. Magic Baking Powder
1 tsp. baking soda
2 cups chopped cooked broccoli
1 cup Cracker Barrel Shredded Double Cheddar Cheese
1/4 cup plus 2 Tbsp. oil, divided
1 cup 1% buttermilk
Add To Shopping List
How do I make it ?
Heat oven to 425ºF.
Place 10-inch ovenproof or cast iron skillet in oven.
Combine first 4 ingredients in large bowl. Stir in broccoli and cheese.
Reserve 2 Tbsp. oil. Whisk remaining oil with eggs and buttermilk until blended. Add to cornmeal mixture; stir just until moistened.
Remove hot skillet from oven. Add reserved oil; tilt skillet to evenly coat bottom with oil. Add prepared batter.
Bake 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool slightly.
Kraft Kitchen Tips!
Stir 1/2 cup fresh corn kernels and 2 Tbsp. chopped red chiles into cornbread batter before pouring into prepared skillet and baking as directed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
Cholesterol 55 mg
Sodium 300 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 2 g
Protein 7 g
12 servings, 1/12 recipe (92 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.