Broccoli Cheddar Bread
I dare you to eat just one slice of this savory, decadent broccoli cheddar bread!
Equipment
- 2 9" x 5" quick bread loaf pans
Ingredients
- 16 oz frozen chopped broccoli
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 1/4 cup whole milk
- 4 eggs
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- 1/2 cup finely chopped yellow onion
- 1 cup shredded sharp cheddar
Instructions
- Preheat oven to 325 degrees F.
- Thaw frozen broccoli. Drain and squeeze off excess moisture,
- Pulse broccoli in a food processor or blender a few times. You want to break up the largest chunks but stop before it is grated completely fine. Texture is your friend! Set aside.
- In a medium mixing bowl, cream together softened cream cheese, softened butter, milk and eggs.
- Add both boxes of Jiffy Corn Muffin Mix and combine thoroughly.
- Stir in the broccoli, finely chopped yellow onion, and shredded cheddar. Your mixture will probably be very thick so I have found it's better to abandon the mixer and stir this with a spoon or spatula.
- Spray two 9" x 5" quick bread loaf pans with non-stick spray. Spoon mixture evenly into both.
- Bake until a toothpick inserted in the top comes out clean, about 45-60 minutes. Remember all ovens are different so keep an eye on your loaves throughout this time period!
- Remove from oven and serve warm. Try it with butter, cream cheese, mustard or a drizzle of honey! Store in the refrigerator.
- If planning to freeze, let loaves cool completely. Wrap tightly in plastic wrap and then in foil.