Broccoli and Cheese Cornbread

Hello folks and welcome back to the All Things Southern kitchen! I’ve got chicken fried steaks, mashed potatoes and fresh peas going on the stove. And you know what that means. It’s just calling for cornbread. Here folks, let me show you to stir up one of my favorites.

• 8 ounces of sour cream
• 4 eggs
• 1 cup cheddar cheese (grated)
• 1 (10 ounce) package chopped and frozen broccoli
• 2 boxes of Jiffy cornbread mix (7.5 ounce boxes)
• Half stick of butter

I’ve gotten a head start by cooking one 10 ounce package of chopped and frozen broccoli in the microwave with a couple tablespoons of water. Now we’ll take a large bowl and stir our broccoli together with 2 boxes of Jiffy cornbread mix, 8 ounces of sour cream, four beaten eggs and a cup of cheddar cheese. Last step— we’ll melt a half stick of margarine in my heavy cast-iron skillet and then we’ll put the skillet in the oven (I’ve got it set on 375) and get it very hot before pouring our cornbread mixture in. Getting your skillet hot will make a fine crust on your cornbread. Now, we’ll slide the skillet back in the oven for anywhere from thirty minutes to forty minutes. You’ll love my Broccoli and Cheese Cornbread, folks. It’s good eating, from the All Things Southern kitchen, to yours!