Broccoli Cornbread Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This Southern-style cornbread is blissfully easy to prepare thanks to a few store-bought ingredients like frozen broccoli and corn muffin mix. Make this cornbread muffin recipe for an easy barbecue side or a festive dinner bread. Ingredients:
1 (8 1/2-ounce) package corn muffin mix |
1 (10-ounce) package frozen chopped broccoli, thawed |
1 cup (4 ounces) shredded cheddar cheese |
1 small onion, chopped |
2 large eggs |
1/2 cup butter or margarine, melted |
Directions:
1. Combine first 4 ingredients in a large bowl; make a well in center of mixture.
2. Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.
3. Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
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