Broccoli Cheddar Cornbread

Broccoli Cheddar Cornbread

Broccoli Cheddar Cornbread - only 6 ingredients! This stuff is crazy good!! Cornbread mix, flour, buttermilk, frozen chopped broccoli, cheddar and oil. Bake in an iron skillet for the best cornbread you've ever eaten! Took this to a BBQ and there were no leftovers!

Our grill has been in overdrive this summer. We grill at least three times a week. Since we grill a lot, I am always trying to come up with new side dishes. I don't want dinner to get boring!

Last week we were grilling up some delicious BBQ. We love homemade cornbread with BBQ, so I decided to jazz up our usual recipe and add some broccoli and cheese. Oh, wow! This stuff was SOOOO good! We ate way too much of the Broccoli Cheddar Cornbread, and loved every single bite! It was perfect slathered with butter. YUM!

This is the BBQ that we ate last week.

Have you seen the Tony Roma's BBQ in the grocery store?

I saw them last week and decided to give them a try.

I was really intrigued with the ribs - the package said they are ready in about 15 minutes.

I love ribs, but they are so time-consuming to make at home.

With the promise of delicious ribs in 15 minutes, I had to try Tony Roma’s Fall-off-the-Bone Pork Ribs!

The ribs come fully cooked in a foil pan ready for the grill or the oven.

We threw them on the grill for 15 minutes, basting a few times.

O-M-G! SO good!!

They were just as good as any restaurants. 

We devoured the whole rack! I actually wish I had made two racks!

We loved the ribs. I especially loved how easy they were to make.

These ribs would be PERFECT for tailgating this fall. 

Back to the cornbread, this stuff is crazy delicious! 

And with only 6 ingredients, it is super easy to make. 

Give this a try at your next BBQ! I promise it will be a huge hit!!

Broccoli Cheddar Cornbread
serves 10
(Printable Recipe)

• 2 cups Enriched Self-Rising Buttermilk White Cornmeal Mix
• 1 cup all-purpose flour
• 3 cups buttermilk
• 1 (10-oz) package frozen chopped broccoli, thawed
• 1-1/2 cups cheddar cheese
• 2 Tbsp vegetable oil

Pour vegetable oil into a 12-inch iron skillet. Place into cold oven and preheat to 425 degrees.

In a large bowl, whisk together cornbread mix, flour and buttermilk. Whisk until smooth. Stir in broccoli and cheese.

Once oven has preheated, remove skillet from oven. Pour cornbread batter into hot skillet. Return skillet to oven and bake for 35 or 40 minutes.






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