Description
This easy broccoli cornbread recipe offers a delightful savory warmth and fantastic texture, perfect as a versatile side dish. It’s a family-friendly, veggie-packed treat that transforms a classic into a healthy weeknight option.
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups medium-grind yellow cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons za(apos)atar seasoning
- 2 large eggs, at room temperature
- 2 cups buttermilk
- 0.25 cup vegetable oil
- 3 cups fresh broccoli florets, very finely chopped
Instructions
- Prep Oven & Pan: Preheat your oven to 200 degrees C (400 degrees F). Lightly grease a 9-inch cast iron skillet or a 9×9 inch square baking dish with vegetable oil until it looks shiny.
- Prepare Broccoli: Bring a small pot of salted water to a boil. Add the finely chopped broccoli florets and blanch for 1 minute until bright green. Immediately drain and transfer to an ice bath to stop cooking. Once chilled, drain thoroughly and pat dry with a paper towel to remove excess moisture.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, fine sea salt, and za(apos)atar seasoning until all dry ingredients are uniformly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and 0.25 cup vegetable oil until the liquid mixture is smooth.
- Mix Batter: Pour the wet ingredients into the dry. Stir gently with a spoon or spatula until just combined; a few lumps are fine, ensuring it’s just moistened. Do not overmix. Gently fold in the blanched and thoroughly dried broccoli florets.
- Bake: Pour the batter into the prepared 9-inch skillet or baking dish, spreading evenly. Bake for 25-30 minutes, or until the top is golden brown, the edges are crisp, and a wooden skewer inserted into the center comes out clean.
Notes
For quick prep, use a food processor to finely chop broccoli, and blanch it ahead of time. Mixing wet and dry ingredients separately helps ensure everything is incorporated without overmixing. If cornbread is undercooked, bake for an additional 5-10 minutes. Ensure accurate liquid measurements for a moist crumb.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 0 calories
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 mg
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg