I have been a bit absent here, yet so very busy at work with a web-based software conversion that turned out to be a train wreck. Two years history lost at conversion upload. I needed to rebuild all the financial records in order to bill for services.
However, I am glad the project is far enough along for there to be a point of some sanity and I can resume part of normal life. And just to clarify, normal is very underrated! Needless to say, during this time we ate what ever the hand touched. It might have been leftovers, or if I was lucky, something I threw into the crock-pot before going to work for the day.
Cornbread with Broccoli and Cheddar
inspired and adapted from: Claudia @ What's Cookin Italian Style Cuisine
1 c corn meal
1 c flour
1/3 c sugar
3 t baking powder
3/4 t salt
1/2 t granulated garlic
1/2 t oregano
1 t basil
2 T dried parsley
1/3 c oil or melted butter or bacon drippings (use what your prefer.)
heaping 2 c chopped broccoli, steamed until tender - I used 1 large crown.
1 c grated cheddar cheese
In a large bowl, combine dry ingredients, stir well to combine. Set aside.
In a small bowl beat the eggs, beat in milk and oil. Stir in broccoli.
Bake 25-35 minutes or until tests done in your oven.
|Corn Bread with Broccoli and Cheddar Cheese.|
Serve hot with plenty of butter.
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