| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 cups self-rising buttermilk cornbread mix
- 1/2 cup chopped sweet onion, such as Vidalia
- 10 ounces pepper Jack cheese, grated
- 8 ounces fresh broccoli florets, chopped (about 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
Instructions
- Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
- Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
- Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| 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 |
| Serving Size | 1 of 8 servings |
| 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 |
Reviews
Not
happy with this recipe. gave it to the birds.
New family favorite. Easy to make and delicious!
A wonderful twist to traditional cornbread! It was a big hit with our family and friends. (I did add just a little extra cheddar & jalapeños). I will definitely make this again!
Saw Trisha make this on her show this weekend (11/2018) and decided to try it since I had all of the ingredients. Came here and saw the reviews were not so good but glad I was not deterred. I used a bag of Marie Callenders corn muffin mix and I adjusted the amount of broccoli and onion and jalepeno I used to the amount of mix. Also diced everything up very small. It turned out GREAT. Moist and delicious.
My Mom made this for Thanksgiving and I was’nt sure about it but when I tasted it It was delicious. My Mom likes trying new recipes and this one was a hit with us.
Was this meant to be Cornbread dressing?
Where are the eggs in this recipe? My cornbread mix calls for eggs.
THIS is NOT good cornbread. I feel the ingredients and quantities are off. The texture is gummy. TOO much dairy and really a cornbread mix?? I think the cheese would be okay in this with the jalapeño. You know “less” is more?
Just made this for Thanksgiving. Good flavor and texture, although I would say it was a little too moist. Would probably add less sour cream next time, as well as finish off the top with more grated cheese. Overall though, a tasty recipe.
Today is Thanksgiving. I just made your cornbread and it is a disaster! Followed the recipe to the point and did not come out the way you said it will. I still have time before the company comes to go to the store and get the good one. Very disappointing recipe.