10 ounces frozen chopped broccoli, thawed, OR 4 cups fresh broccoli, chopped and steamed Instructions: Spray a 9-by-13-inch pan with nonstick cooking spray and set aside. Heat oven to 350 degrees. In ...

Barbara Geer of Disputanta wants to lighten up the broccoli cornbread recipe that's been a favorite in her Southern family for years. Although the recipe originates with her sister, Shirley Ruple of ...

It’s the last recipe of the season. Jack and Megan head back into the kitchen to make Mark Adcox’s Broccoli Cheddar Cornbread. Of course all the ingredients are from Ingles.

Move over turkey — these scrumptious sides are about to take center stage on your Thanksgiving table, and for good reason: They’re downright delicious, super nutritious and evoke classic comfort with ...

Roasted broccoli adds texture and nuttiness to traditional cornbread muffins. The recipe is adapted from Once Upon a Chef blog. Preheat oven to 450 degrees. Prepare muffin pan(s) by coating cups with ...

Adam Carson joins Chef Zara Abbasi in the THV11 studio to bake some delicious broccoli cornbread.

5 ounces frozen chopped broccoli, thawed (or 1 cup fresh, steamed and chopped) 1 onion, finely chopped 1 jalapeno, finely chopped. Mix all ingredients together. Batter will be stiff. Pour in preheated ...

Mix eggs, sour cream, onion, salt, margarine, broccoli and cornbread mix and spread the mixture in a greased 9-by-13-inch pan. Bake until done, about 40 minutes.