Okay, I make this cornbread for my family a lot. My favorite part? Two things my dad does not like are in the recipe…and yet, he GUSHES about this cornbread recipe every.single.time. This fall and winter when you’re making yummy soups and chilis, don’t forget to make this too! It’s your slow cooker’s best friend 🙂 .
This recipe makes one (9×9) pan of cornbread. I typically get 9 squares out of it.
1 (8.5) oz box of cornbread mix
1 (14 oz) can of cream corn
½ cup sour cream
1 cup shredded cheddar
2 cups frozen chopped broccoli (defrosted)
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×9 baking dish. Set aside.
In a mixing bowl, combine all of your ingredients with a wooden spoon until incorporated. Pour the cornbread mixture into your prepared baking dish and bake about 45 minutes or until the edges have browned and the center is set. Remove from oven and allow to sit about five minutes before cutting into squares. Serve warm or room temp.
That’s it!! I just know your family will love this recipe too!