Broccoli & Gouda Stuffed Cornbread

jerryjamesstone's picture

Feb. 13, 2013

We could all use a little more broccoli on our plates, right? Now, the vegetable is wonderful just on its own--or wonderful with a little lemon and butter--but the more places I can sneak in broccoli, the better! This isn't the first thing I've snuck into a corn muffin. For example, it is great with an egg inside. But today is about broccoli.

Ingredients

All purpose flour
Yellow cornmeal 1 Cup (16 tbs) , coarsely ground
Brown sugar 4 Tablespoon
Baking powder 2 1/2 Teaspoon
Baking soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Buttermilk 1 Cup (16 tbs)
Unsalted butter 3 Tablespoon , melted and cooled
Canola oil 3 Tablespoon
Eggs 2 Large
Smoked gouda cheese 1 1/4 Cup (20 tbs) , shredded (1 cup for cornbread and 1/4 cup for topping)
Broccoli florets 12 Medium
Water 3 Cup (48 tbs)
Ice water 3 Cup (48 tbs)

Directions

GETTING READY

1. Preheat the oven to 400 F.

MAKING

2. In a saucepan with boiling water, put in the broccoli and allow to blanch for about 1 minute.

3. After 1 minute remove the broccoli and drop it in a bowl of ice cold water, leave for 5 minutes and drain, set aside.

For Muffin Batter -

4. In a bowl, put together buttermilk, eggs, canola oil, butter, and whisk well together.

5. In another bowl, put together flour, corn meal, sugar, salt, baking soda and baking powder, and stir to mix.

6. Pour in the buttermilk mixture, little at a time, whisk well after each addition.

7. Grate the gouda cheese into the flour buttermilk mixture.

8. In a muffin tray, add little flour buttermilk mixture, to each mould just enough to cover the bottom.

9. Make a broccoli floret stand in each mould and top with the batter evenly in mould, to fill the mould.

10. Sprinkle evenly with reserved cheese.

11. Bake the muffins in oven for about 15 minutes or until toothpick inserted in the center comes out clean.

FINALIZING

12. Remove from oven and allow to cool in mould for 5 minutes.

13. Remove the muffins from mould and place on wire rack until cooled completely.

SERVING

14. Serve as desired.

Recipe Courtesy of: cookingstoned.tv

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 197Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 239 mg9.96%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet