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.
Shopping List
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)
2 eggs
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!
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve actually never tried cornbread before! But I do like the combo of cheese and broccoli, sounds yummy!
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Narci says
Oh my goodness! This looks delicious and perfect for a cozy night!! Yum!
Amber says
Shay,
what brand/kind of cornbread mix do you use? Jiffy? Thanks!
Mix and Match Mama says
Jiffy!
Debbie says
This looks soooo… good! Thanks for the twist, or should I say the mix and match on cornbread?!!? Have a great day!
Courtney Hurst says
Could you use fresh broccoli, would you need to steam it first?
Mix and Match Mama says
Of course!!
Leela says
What brand of cornbread mix do you use?
Mix and Match Mama says
I used Jiffy this time!
Kimberly Beth Pidkowicz says
Girl, you are after my heart!!