I am very fortunate to have the cast iron skillets that once belonged to my Grandmother. She cooked many a meals in those skillets and I love making biscuits and cornbread in the 9” skillet, it’s just the right size for my husband and I.
This is one of our favorite cornbread recipes. The addition of broccoli and cheese makes it so moist and delicious. It goes great with any meal and especially well with chicken and dumplings…I like to crumble my cornbread in with the dumplings and it’s just so good.
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Broccoli Cheddar Cornbread
1 1/2 C. chopped broccoli florets that have been steamed
1 T. mayo
1 C. self rising cornmeal
3/4 C. self rising flour
1 large egg, beaten
1/4 C. vegetable oil
1 1/2 C. shredded cheddar cheese
1/2 to 3/4 C. whole milk
In a bowl, combine the drained broccoli and the mayo. Stir in the cornmeal, flour, egg, oil and cheese. Start by adding 1/2 C. of the milk, stir together and add a tad more milk to thin if it seems too thick. Pour into a greased 9” iron skillet and bake in a 425 degree oven for 25 minutes.