Monday, February 26, 2018

Roasted Broccoli and Bacon Cornbread

 Nothing says lovin' like a delicious piece of Southern American cornbread.  There are virtually endless possibilities to diversify the moist and fluffy interior. Jalapenos, fresh corn and caraway seeds are just a few of the ways I've jazzed it up for my family.  Cornbread has a rich and colorful history in our heritage, and is a staple among many homes, especially around the Southern belt and below.  This recipe is another one of my latest featuring roasted broccoli and bacon,  inspired by a recipe a dear friend told me about, from his past.
The bacon is actually cooked ahead of time and chopped before adding to the broccoli that roasts right in the cooking vessel before adding the cake-like batter and baking to golden perfection. I used my Red Copper Square Pan to achieve the gorgeous brown crust.  Prep is a cinch and the results are amazing.  I used store bought cornbread mix, just because I had some on hand.  This recipe is delicious alone, with butter, or served alongside a steaming hot bowl of homemade pinto beans! 
Recipe:
2 c. fresh broccoli florets, cut into smaller florets
4  slices of cooked bacon, chopped
2 pkg. corn muffin mix
2 eggs
2/3 c. milk, I used 2%
2 tbsp. butter
2 tbsp. raw organic honey
Olive oil for drizzling
Heat oven to 425*.
Place pan in oven to heat simultaneously.
Toss in broccoli, bacon and butter.
Drizzle in a little olive oil and SPST.
Stir around melt butter and coat broccoli.
Let Roast for about 5 minutes, tossing midway through, careful
to use an oven mitt or towel for the handle.
Meanwhile prepare the corn muffin mix, according to instructions on box, including the honey.
Carefully slide out rack or remove the pan and pour in the batter.
Bake until golden brown and knife or toothpick comes out clean.
Remove from oven and let sit for a few minutes.
Flip the cornbread out onto a large plate.
Let stand for several minutes before cutting.
Makes about 12 servings.


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Smokinhotchef
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