When I posted the Broccoli Potato Soup recipe, I challenged you to not to eat it all. This recipe is why. I have to admit, I was trying to be a bit sneaky, and trying to find a way to slip some veggies to my daughter. Since she loves Hot Water Cornbread, I thought I’d try adding some of the Broccoli Potato Soup to the batter. I tested it a couple of times first and was pleased with the results. Of course when I presented it to her, the first thing she said was “Why does it look funny? Are you trying to get me to eat something I wouldn’t normally eat?” Busted! Well.. she didn’t try it right away, but a few days later I got a text message saying that she liked it. YAY!!!
Whether you have a family member who is resistant to green things or not, give this recipe a try. I am not sure if you’ve experienced regular Hot Water Cornbread cooked in a skillet. I think it’s pretty tasty in it’s own right, so it wasn’t too much of a stretch to add something yummy to the batter.
Broccoli Hot Water Cornbread Recipe
3/4 Cup Yellow Cornmeal (Fine Grind)
3/4 Cup Boiling Hot Water (Important!)
1/4 tsp Salt
3/4 Cup Broccoli Potato Soup
In a medium bowl, combine cornmeal and salt. Mix well. Add boiling hot water and blend as well as possible. Add the Broccoli Potato Soup to the batter and mix thoroughly.
Line a large ceramic skillet with oil (~ 2 Tbsp) and place over low heat. Spoon the batter into the skillet making individual cakes.
Turn the heat up to medium. Cook the cornbread pieces until golden brown on one side. Using a spatula, turn the cornbread cakes over, flattening each piece with the back of the spatula.
Cook until the opposite side is also golden brown. Here are the finished pieces – a little more golden than I intended, but probably best. NOTE: The soup makes the middle a little softer so having the crunchy exterior is ideal.
That’s it! Makes ~ 5 Pieces. Enjoy the cornbread on it’s own as a quick snack, or have it with any meal you would normally serve with cornbread.
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