Try this Broccoli Cheddar Corn Bread Leblanc recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan of boiling salted water blanch the broccoli for 2 minutes, drain it well, and pat it dry between several thicknesses of paper towels. In a bowl whisk together the flour, the cornmeal, the baking powder, and salt and pepper to taste, add the eggs, and whisk the mixture until it is just combined. (The batter will be very thick.) Stir in the onion, the broccoli, and the Cheddar. In a 9-inch square baking pan heat the butter in a preheated 400°F. oven until it is hot but not smoking, spoon the batter into the pan, spreading it evenly, and bake the corn bread in the middle of the oven for 25 to 30 minutes, or until the tester comes out clean. Serve the corn bread as an accompaniment to soup. Gourmet February 1990
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Serving Size: 1 Serving (2235g) | ||
Recipe Makes: 1 | ||
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Calories: 4411 | ||
Calories from Fat: 2442 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 271.3g | 362 % | |
Saturated Fat 137.4g | 687 % | |
Monounsaturated Fat 83.8g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 4710.2mg | 1449 % | |
Sodium 5990.8mg | 207 % | |
Potassium 3316.1mg | 87 % | |
Total Carbohydrate 281.8g | 83 % | |
Dietary Fiber 22.3g | 89 % | |
Sugars, other 259.5g | ||
Protein 218.2g | 312 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4411
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