Cheesy Corn Bread - Mark Bittman

The basic cornbread recipe, I used, is from Mark Bittman but I expanded upon it by turning it, into a glorious cheesy broccoli quick bread.  Cornbread is an easy dish to make and with a salad, is fulfilling.  Of course, it can be served with a meal, or for breakfast.  Also, as Mr. Bittman demonstrates, the variations seem endless.

Cheesy  Cornbread:  (Adapted from Mark Bittman)  (gluten-free)

  • 4 tablespoons  olive oil

  • 1 1/2 cups cornmeal

  • 1/2 cup brown rice flour mixture

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 to 1/2 cup sugar

  • 2 eggs

  • 1 1/4 cups milk, more if needed

  • 2 sautéed shallots

  • 10 ounces frozen broccoli

  • 1 cup shredded cheese  (Monterey Jack)


Preheat oven to 375 degrees.  In small skillet, with one tablespoon of oil, cook shallots for 4 minutes.

Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.

Add broccoli, shallots and cheese to batter.

Pour batter into 8 inch square baking pan and smooth out top.  Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

This is a delicious corn bread and fun to play around with.  I have visions of variations, for the future.


  1. lovely corn bread looks wonderful with the cheese

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  3. I've never used broccoli in my corn bread before, what an intriguing idea. Thanks for sharing.

  4. I love cornbread, but I have never had it with broccoli and shallots. This recipe sounds fantastic! Thank you so much for sharing it with the Gallery of Favorites.

  5. What an interesting version! My kids love corn bread, I wonder if they'd go for this? Thanks for sharing at Seasonal Inspiration, stop by and join us again tomorrow!

    Becca @ Crumbs and Chaos


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