Broccoli Corn Bread

This Broccoli Corn Bread will be a hit (even with your kids)!  What a great way to sneak additional veggies in 😉

Preheat oven to 375F. Lightly spray a 13 x 9 pan with low fat cooking spray.

In a 2 cup-capacity small bowl, combine and set aside:
2 cups cornmeal
1 cup almond milk

In a 4 cup-capacity medium-sized bowl, sift together:
3 cups almond flour
5 tsp baking powder
1/2 tsp sea salt
1 tsp pepper
1 tsp cayenne pepper (or smoked Paprika)
1 tsp garlic powder
1 tsp oregano
1 tsp basil

In a large bowl, cream:
1 cup unsalted butter
Gradually beat in 3/4 cup granulated Swerve, Truvia or Stevia, until smooth. Beat in half of the dry sifted ingredients. Now beat in 1 cup of almond milk and 2 whole eggs.  Now, mix in the last of the dry ingredients until thoroughly combined. Beat in a second cup of almond milk and 2 more whole eggs. Blend into the cornmeal mixture.

Chop 2 bags of frozen broccoli and then mix this also into the wet batter.  Grate 2 cups shredded cheddar cheese and add it to the batter, slowly mixing it in. Combine well.
Turn into the prepared pan and bake for 25 minutes. Turn heat to 400F and bake another 20 to 25 minutes (until toothpick comes out clean). (It will spring back when lightly touched). Cool for 5 minutes, cut into squares and remove from pan. Serve warm. ~ Enjoy!!!

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