I was cleaning out the freezer I found a bag of frozen broccoli from last year's garden crop. It got pushed in the back and I completely forgot about it. Now, what to do with it? I wanted to try something new, something different. It gets old making the same dish over and over and I hate wasting food. I had to make something with it. I remembered I saw something with broccoli in the Food Network Magazine I had just bought few days before.
Cornbread recipe I found in the magazine looked really good, as I found out it can be altered in different ways, adding carrots, tomatoes, corn, bacon, dry fruits, scallions, kale, peppers, sausage, nuts, zucchini, pickled peppers. Combinations are endless , really.
Cornbread base is the same but you can switch up the mix-ins as you like. I love pairing broccoli with onion so I decided to try it. I also added little bit of nutmeg. Broccoli and nutmeg really pair well together. You should try it next time, or prepare my Broccoli Nutmeg .
- Preheat oven to 400F.
- Grease 9 inch square pan, line the pan with parchment paper for easier release, leaving some loose parchment hanging over the sides, set aside.
- In a large bowl combine together cornmeal, flour, sugar, baking powder, baking soda, salt, fresh ground pepper, nutmeg, set aside.
- In a bowl whisk together egg, milk, yogurt, melted butter, set aside.
- Whisk wet ingredients into dry ingredients until combined.
- Stir in sautéed onion, broccoli and cheese.
- Pour into the prepared pan.
- Bake for 25-30 minutes, until edges are lightly golden.
- Remove from the oven, let cool in the pan for 15 minutes.
- Loosen the edges with a knife, and slice.
- These can be made ahead, and stored in the fridge. Bring to room temperature before serving.