Broccoli Cornbread Recipe

• Difficulty: Easy
• Servings: 8
• Nutrition Facts per Serving (1 of 8): Calories 367, Total Fat 27 g, Saturated Fat 13 g, Carbohydrates 19 g, Dietary Fiber 2 g, Sugar 3 g, Protein 12 g, Cholesterol 55 mg, Sodium 512 mg
• Total Time: 1 hour 20 minutes (includes cooling)
• Active Time: 25 minutes

• 3 tablespoons vegetable oil
• 1 1/2 cups self-rising buttermilk cornbread mix
• 1/2 cup chopped sweet onion, like Vidalia
• 10 ounces grated pepper Jack cheese
• 8 ounces fresh broccoli florets, chopped (approximately 2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1 jalapeno pepper, seeded and chopped
• 1 cup sour cream
• 3/4 cup buttermilk
• 2 tablespoons unsalted butter, melted

Special Equipment: A well-seasoned 9-inch cast-iron skillet

Instructions

1. Preheat your oven to 350F. Pour the vegetable oil into the seasoned cast-iron skilletit'll create that perfect crispy edge as it heats.
2. In a large bowl, combine the cornbread mix, sweet onion, melty pepper Jack cheese, vibrant broccoli, black pepper, and spicy jalapeo. Stir in sour cream, buttermilk, and melted butter to form a luscious, thick batter that promises bold flavors in every bite.
3. Heat the oil in the skillet over medium until shimmering. Pour in the batter, spreading it evenlythe oil will bubble up around the edges, guaranteeing a golden, irresistible crust.
4. Bake for 45 minutes, until gorgeously golden-brown and a toothpick comes out clean. Cool in the skillet for 10 minutes, then loosen with a spatula and flip onto a rack. Slice into warm, cheesy perfectionyour new favorite crowd-pleaser awaits!