Bacon Broccoli Cheese Buttermilk Cornbread
Bacon Broccoli Cheese Buttermilk Cornbread is a Southern recipe that serves 8. Watching your figure? This gluten free recipe has 199 calories, 8g of protein, and 10g of fat per serving. For 38 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 36 people have made this recipe and would make it again. Head to the store and pick up mild cheddar cheese, cornmeal, cooked bacon, and a few other things to make it today. It works well as a very affordable side dish. It is brought to you by Call Me PMC. From preparation to the plate, this recipe takes around 28 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 38%. Similar recipes include Bacon Buttermilk Cornbread, Bacon Buttermilk Cornbread, and Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 18 minutes
Ingredients:
1 cup broccoli, chopped cooked and cooled
1 cup buttermilk
3 strips bacon, cooked and chopped
1 cup cornmeal
1 egg
1 tablespoon granulated sugar
1 cup mild cheddar cheese, grated
1 tablespoon vegetable oil
Equipment:
oven
frying pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 450 degrees F.Add 2 tablespoon vegetable oil to a 8 or 9 inch skillet and preheat.In a large bowl, combine cornmeal and sugar.In another bowl, whisk egg and buttermilk.Add egg mixture to cornmeal mixture and stir to combine.Stir in broccoli, cheese and bacon.Pour into hot skillet. Bake 18 to 20 minutes until browned top.Invert on a platter and serve immediately.
Step by step:
1. Preheat oven to 450 degrees F.
2. Add 2 tablespoon vegetable oil to a 8 or 9 inch skillet and preheat.In a large bowl, combine cornmeal and sugar.In another bowl, whisk egg and buttermilk.
3. Add egg mixture to cornmeal mixture and stir to combine.Stir in broccoli, cheese and bacon.
4. Pour into hot skillet.
5. Bake 18 to 20 minutes until browned top.Invert on a platter and serve immediately.
Nutrition Information:
covered percent of daily need
