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These cornbread muffins with broccoli and cheddar will fast become a favorite to serve to family and guests. The broccoli and cheddar seems to make the cornbread just a little more special and unique. My family loved these muffins.2 1/2 cups self-rising cornmeal 1/4 cup all-purpose flour 2 eggs 2 cups buttermilk 2 cups frozen broccoli florets, chopped (I put the broccoli in the microwave for one minute, then chopped it up in small pieces) You could use the broccoli already chopped or even fresh broccoli 1/4 cup onion, chopped (Optional) Could use green onions. 1 cup sharp cheddar cheese, shredded (Can use whatever cheese you like) 1/2 teaspoon bacon grease or oil for each muffin cup Cooking spray Mix all ingredients together in a large bowl with a spoon except for grease and cooking spray. Spray a 12 cup muffin tin generously with cooking spray. Preheat oven to 425 degrees. Add the 1/2 teaspoon of bacon grease or oil to each of your muffins cups and put in oven until grease is hot. (not smoking). Remove from oven and fill muffin cups up with batter. Cook 25 to 30 minutes until golden brown on top at 425 degrees. Let cool about 8 minutes. Makes 12 large muffins. Enjoy! Note: You could make this in an iron skillet, too. Just pour the batter into sprayed and greased hot skillet. Don’t Forget to Pin! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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