• Prep Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 12

Ham and Broccoli Cornbread

  • Recipe Submitted by on

 Ingredients List

  • 5 tablespoons butter, divided
  • 2 large Nellie’s Free Range Eggs
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • Pinch cayenne pepper
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 cups chopped fresh broccoli
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1-1/2 cups cubed fully cooked ham
  • 3 green onions, thinly sliced


Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter.
Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan.
Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

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