Name: Broccoli Cornbread Casserole Recipe
Ingredients: Fresh Broccoli Florets: 1 large head (approximately 4 cups chopped). Fresh broccoli provides a vibrant green color, a slightly crunchy texture when cooked just right, and a wealth of nutrients. Look for firm, tightly closed florets with a deep green color. If you’re in a pinch, you can substitute with frozen broccoli florets, ensuring they are thawed and drained well before use.; Frozen Corn Kernels: 1 cup. Frozen corn adds a touch of sweetness and a pleasant pop of texture to the casserole. Sweet corn kernels, whether white or yellow, work wonderfully. If using fresh corn on the cob, you’ll need approximately 2 medium ears, kernels removed.; Shredded Cheddar Cheese: 2 cups (about 8 ounces). Sharp cheddar cheese is recommended for its robust flavor that cuts through the sweetness of the cornbread and corn, and complements the broccoli beautifully. You can also use a blend of cheddar and Monterey Jack for a milder, creamier cheese pull. Pre-shredded cheese is convenient, but shredding your own cheese from a block often results in better melting and flavor due to the absence of cellulose and anti-caking agents.; Buttermilk: 1 cup. Buttermilk lends a tangy richness and tenderness to the cornbread base. Its acidity helps to activate the baking soda, resulting in a lighter and fluffier texture. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.; Yellow Cornmeal: 1 cup. Yellow cornmeal provides the characteristic grainy texture and slightly sweet, nutty flavor of cornbread. Opt for medium or fine-grind cornmeal for a smoother casserole texture. Coarse-grind cornmeal will result in a more rustic, crumbly texture, which is also delicious depending on your preference.; All-Purpose Flour: ½ cup. All-purpose flour provides structure to the cornbread, helping to bind the ingredients together and prevent it from being too crumbly. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping it directly from the bag, which can lead to using too much flour.; Granulated Sugar: ¼ cup. A touch of sugar balances the savory flavors and enhances the sweetness of the corn and cornbread. You can adjust the amount of sugar to your liking, or even use a sugar substitute if desired.; Baking Powder: 1 tablespoon. Baking powder is a leavening agent that helps the cornbread to rise and become light and airy. Ensure your baking powder is fresh for optimal results. To test its freshness, place a teaspoon of baking powder in hot water – it should bubble vigorously.; Baking Soda: ½ teaspoon. Baking soda, in conjunction with the buttermilk, further enhances the leavening and contributes to the tender texture of the cornbread.; Salt: 1 teaspoon. Salt is a crucial ingredient in baking, as it enhances the flavors of all the other ingredients and balances the sweetness. Use kosher salt or sea salt for the best flavor.; Black Pepper: ½ teaspoon. Freshly ground black pepper adds a subtle warmth and depth of flavor to the casserole. Adjust the amount to your preference.; Eggs: 2 large. Eggs bind the ingredients together, add richness and moisture, and contribute to the structure of the casserole. Use large eggs for this recipe.; Butter, melted: ¼ cup (4 tablespoons). Melted butter adds richness, flavor, and moisture to the cornbread, creating a tender and delicious base for the casserole. Unsalted butter is recommended so you can control the salt content of the dish.

Ingredients

Fresh Broccoli Florets: 1 large head (approximately 4 cups chopped). Fresh broccoli provides a vibrant green color, a slightly crunchy texture when cooked just right, and a wealth of nutrients. Look for firm, tightly closed florets with a deep green color. If you’re in a pinch, you can substitute with frozen broccoli florets, ensuring they are thawed and drained well before use.

Frozen Corn Kernels: 1 cup. Frozen corn adds a touch of sweetness and a pleasant pop of texture to the casserole. Sweet corn kernels, whether white or yellow, work wonderfully. If using fresh corn on the cob, you’ll need approximately 2 medium ears, kernels removed.

Shredded Cheddar Cheese: 2 cups (about 8 ounces). Sharp cheddar cheese is recommended for its robust flavor that cuts through the sweetness of the cornbread and corn, and complements the broccoli beautifully. You can also use a blend of cheddar and Monterey Jack for a milder, creamier cheese pull. Pre-shredded cheese is convenient, but shredding your own cheese from a block often results in better melting and flavor due to the absence of cellulose and anti-caking agents.

Buttermilk: 1 cup. Buttermilk lends a tangy richness and tenderness to the cornbread base. Its acidity helps to activate the baking soda, resulting in a lighter and fluffier texture. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.

Yellow Cornmeal: 1 cup. Yellow cornmeal provides the characteristic grainy texture and slightly sweet, nutty flavor of cornbread. Opt for medium or fine-grind cornmeal for a smoother casserole texture. Coarse-grind cornmeal will result in a more rustic, crumbly texture, which is also delicious depending on your preference.

All-Purpose Flour: ½ cup. All-purpose flour provides structure to the cornbread, helping to bind the ingredients together and prevent it from being too crumbly. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping it directly from the bag, which can lead to using too much flour.

Granulated Sugar: ¼ cup. A touch of sugar balances the savory flavors and enhances the sweetness of the corn and cornbread. You can adjust the amount of sugar to your liking, or even use a sugar substitute if desired.

Baking Powder: 1 tablespoon. Baking powder is a leavening agent that helps the cornbread to rise and become light and airy. Ensure your baking powder is fresh for optimal results. To test its freshness, place a teaspoon of baking powder in hot water – it should bubble vigorously.

Baking Soda: ½ teaspoon. Baking soda, in conjunction with the buttermilk, further enhances the leavening and contributes to the tender texture of the cornbread.

Salt: 1 teaspoon. Salt is a crucial ingredient in baking, as it enhances the flavors of all the other ingredients and balances the sweetness. Use kosher salt or sea salt for the best flavor.

Black Pepper: ½ teaspoon. Freshly ground black pepper adds a subtle warmth and depth of flavor to the casserole. Adjust the amount to your preference.

Eggs: 2 large. Eggs bind the ingredients together, add richness and moisture, and contribute to the structure of the casserole. Use large eggs for this recipe.

Butter, melted: ¼ cup (4 tablespoons). Melted butter adds richness, flavor, and moisture to the cornbread, creating a tender and delicious base for the casserole. Unsalted butter is recommended so you can control the salt content of the dish.

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This step is crucial to prevent the casserole from sticking to the dish and ensuring easy removal after baking. A glass, ceramic, or metal baking dish will work equally well.

Steam or Blanch Broccoli: Prepare the broccoli florets by steaming or blanching them until they are tender-crisp. To steam, place the broccoli florets in a steamer basket over boiling water and steam for about 5-7 minutes, or until bright green and slightly tender. To blanch, bring a pot of salted water to a boil, add the broccoli florets, and cook for 2-3 minutes. Immediately transfer the broccoli to an ice bath to stop the cooking process and preserve its vibrant green color. Drain the broccoli thoroughly after steaming or blanching and chop it into smaller, bite-sized pieces if desired. Pre-cooking the broccoli ensures it is tender in the final casserole and prevents it from being too crunchy.

Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and black pepper. Whisking ensures that the dry ingredients are evenly distributed and that there are no lumps of baking powder or baking soda, which can affect the texture and rise of the cornbread.

Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined. Ensure the melted butter is not too hot when adding it to the eggs, as it could start to cook them. Let the melted butter cool slightly before incorporating it into the wet ingredients.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough and dense cornbread. A few streaks of flour are okay at this stage.

Fold in Broccoli, Corn, and Cheese: Gently fold in the steamed or blanched broccoli florets, frozen corn kernels, and 1 ½ cups of the shredded cheddar cheese into the cornbread batter. Reserve the remaining ½ cup of cheese for topping the casserole. Distribute the broccoli, corn, and cheese evenly throughout the batter.

Pour into Baking Dish and Top with Cheese: Pour the batter into the prepared 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. This cheese topping will melt beautifully in the oven, creating a golden brown and cheesy crust.

Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven. Keep an eye on the casserole during the last 10 minutes of baking to prevent the top from browning too quickly. If the top starts to brown too much before the casserole is cooked through, you can loosely tent it with foil.

Cool Slightly and Serve: Remove the Broccoli Cornbread Casserole from the oven and let it cool for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to slice and serve. Cooling also prevents burning your mouth on the hot cheese. Serve warm and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 250-300
Fat: 12-18 grams
Carbohydrates: 25-35 grams
Protein: 10-15 grams