Broccoli-Cheddar Cornbread

Here’s the recipe for the cornbread served at our Healthy Kids Challenge workshop:

Broccoli-Cheddar Cornbread

Southern Living Five-Star Recipe Collection

1 (10-oz) pkg. frozen chopped broccoli, thawed and patted dry

(OR 8 oz. fresh broccoli crowns, lightly steamed and chopped)

1 (8½-oz) pkg. cornbread mix (Jiffy)

3 eggs, beaten

½ medium onion, finely chopped

1 c. (4 oz) shredded sharp cheddar cheese

½ c. (1 stick) unsalted butter, melted

½ t. garlic salt

¼ t. cayenne

Preheat oven to 375°. Grease 8×8-in. square pan and set aside. Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne. Stir in broccoli. Pour into prepared pan and bake about 30 minutes until golden and cooked through. Cool slightly before serving. Yield: 9-12 servings.

NOTE: Triple the recipe to fill two 8×12-in or 9×13-in. pans.