Cheddar-Bacon Broccoli Cornbread Squares

By Sprig Originals ✓ · cooked up in Sprig

A church-supper classic built for the potluck table: a big pan of buttermilk cornbread loaded with sharp cheddar, sweet onion, tender broccoli and crumbled bacon. It bakes in one 9x13 dish, cuts into tidy squares, and tastes even better once it has cooled to room temperature — so you can bake it in the morning, cover the pan, and carry it out the door.

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 1/4 tsp fine salt
• 1/4 tsp cayenne pepper
• 4 large eggs
• 1 3/4 cups buttermilk
• 6 tbsp unsalted butter, melted, plus more for the pan

• 8 slices bacon
• 10 oz frozen chopped broccoli, thawed
• 1 small sweet onion, finely chopped
• 2 cups sharp cheddar cheese, shredded

Instructions

1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish generously, including the corners. Cook the bacon in a large skillet over medium heat, turning, for 8 to 10 minutes until crisp. Drain on paper towels, crumble, and save 2 tablespoons of the drippings.
2. Pile the thawed broccoli into a clean kitchen towel and squeeze hard over the sink until no more water comes out — this is what keeps the squares firm enough to travel. Chop any large pieces small.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt and cayenne.
4. In a second bowl, whisk the eggs, buttermilk, melted butter and the reserved 2 tablespoons bacon drippings until smooth. Pour into the dry ingredients and stir just until no dry streaks remain; do not beat it smooth.
5. Fold in the broccoli, onion, 1 1/2 cups of the cheddar and three-quarters of the bacon.
6. Spread the batter evenly in the dish, scatter the remaining 1/2 cup cheddar and remaining bacon over the top, and bake for 35 to 40 minutes, until the top is golden, the edges pull away from the pan, and a toothpick in the center comes out clean.
7. Cool in the pan on a rack for at least 30 minutes before cutting into 24 squares. Serve warm or at room temperature; to transport, leave uncut in the pan, cover with foil, and cut on arrival.

Chef's tips

Nutrition (per serving, estimated)

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