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HOW TO MAKE DELICIOUS BACON BROCCOLI CHEESE CORNBREAD

HOW TO MAKE DELICIOUS BACON BROCCOLI CHEESE CORNBREAD

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Which cornbread is your favorite? Broccoli Cheese?  Jalapeno? Or  Buttermilk Cornbread? This Bacon Broccoli Cheese Cornbread is a family favorite. 

Which cornbread fits your personality?  Keep reading to see what type of cornbread each of my family member are the most like.

HOW TO MAKE DELICIOUS BACON BROCCOLI CHEESE CORNBREAD

[Tweet “Bacon, Broccoli & Cheese Cornbread http://wp.me/p2XyTj-r1 Perfect by itself or as a side. #bread #cornbread #skilletrecipe #bacon”]

HOW TO MAKE DELICIOUS BACON BROCCOLI CHEESE CORNBREAD

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8 Responses to HOW TO MAKE DELICIOUS BACON BROCCOLI CHEESE CORNBREAD

  1. Wow, how did you find another terrific recipe in your stash?! This one is a meal in itself and I love serving it with beans. THANKS for this delish dish! Carrie, A Mother’s Shadow

  2. Hi, Diane,

    I just bought a copy of Crescent Dragonwagon’s “Cornbread Gospels.” It’s a fabulous book with so many cornbread recipes and stories about the recipes. I’ll be trying so many of the recipes in the weeks to come. I usually cook cornbread at least once a week, so it’s going to be fun baking all the different breads.

    I must admit that my favorite cornbread doesn’t have any flour–just the old scratchy bread that my mother cooked in her cast iron skillet. I make mine that way too, but it still doesn’t taste as good as hers. Guess it never will, either.

    Thanks for the good recipes.

    • Margie,

      I am going to have to find Crescent Dragonwagon’s “Cornbread Gospepels.” I would love it! Little Rock has a cornbread festival each year. I always say I am going to enter it the recipe contest. Maybe this year.

      I love Buttermilk cornbread the best also. I made some last night.

      Blessings,
      Diane Roark

  3. Hi, just ran across your site and love your recipe and message. I notice you use cast iron and I just got my first two pieces. Sick does not describe when I realize my great-grandmothers cast iron stuff (I am 65!) was gotten rid of in ga”rage sale back in the 70’s. Guess my Mom did not know how to care for it. Anyway, I have my eye on a Griswald Erie PA USA, looks like a muffin pan, but the cups are really deep! Not shallow. I was wondering what kind of a pan it really is, and if I could do cornbread muffins, cupcales etc. in it. I don’t know how to get on facebook. My email is guionleach@cox.net. If you use CI a lot could I ask you a few other questions as I go along? I seasoned a Lodge skillet, probably the top to a two part set at one time, and a pot that is 9 1/2″ and 3 1/2 ” deep. Works great as a fryer, so not thinking about getting a chicken fryer, but would maybe like something for muffins and a ridged griddle for steaks. Not sure the price for this muffin pan I ran across is worth it, trying to save back money for Christmas and yet……. I look forward to your reply. Thanks.

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