We’re back! After a summer full of vacations, lean and bland food, and the kickoff of John’s transitional hormone treatments, we are finally back in the kitchen. Due to the fact that the foods that excite us most usually include some sort of bacon/cheese/carbohydrate combo, we haven’t really cooked anything “blog-worthy” over the last couple of months. But pool season is behind us, bitches! (PS – we are toying with ending every sentence with “bitches”).
Some of the best mistakes recipes (and hook-ups, actually) we’ve made have been the result of inadequate ingredients, too much tequila, and being just far enough away from a KFC. This is one of those concoctions. We love cornbread, and we love broccoli and cheese, so we thought, “why the hell not?!”
This also may be just the way to get those picky little offspring of yours to finally eat a green veggie. For those that this applies to, feel free to add a healthy dose of Benadryl into the batter as well.
Two birds, one cornbread, bitches.
Preheat oven to 400 degrees. Blanch fresh broccoli by plunging them into a pot of boiling water for 3 minutes, then straining them and immediately placing them in a large bowl of ice water to stop the cooking process. If you’re using frozen broccoli, steam it according to package instructions. In a large bowl, whisk together all other ingredients until combined. Drain broccoli from ice bath and shake off excess water. Stir into bread mixture. Pour into a greased 7×11 baking dish (or similar size) and bake for 25-30 minutes or until knife inserted in center comes out clean.
serves 6-8