Broccoli Cornbread, Mexican Cornbread, and Corn Muffins was served at the Chilton County Master Gardener Christmas Lunch. Give these easy recipes a try for something a little different.

Broccoli Cornbread
1 box Jiffy cornbread mix
2 eggs
1 stick margarine, melted
10 oz. frozen chopped broccoli (thawed and drained)

Mix all ingredients with melted margarine. Cook in greased 8 x 8  an at 350 degrees until golden brown. Serves 6-8.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”

Mexican Cornbread
2 c. self-rising cornmeal
2 c. milk
1/2 c. oil
2 cans cream style corn
1 medium onion, chopped
2 jalapeno, chopped
8  oz. cheese, grated
2 eggs
2 t. red pepper, optional

Mix ingredients together. Pour into greased pan and bake at 400 degrees for 30 minutes or until done. Serves 12.
Recipe adapted from retired power company employees cookbook “Powerful Good Cooking.”

Corn Muffins
1 c. self-rising cornmeal
1/2 c. cooking oil
2 eggs
1 small can cream style corn
8 oz. sour cream

Mix ingredients together. Spray muffin tin with non-stick spray. Bake at 400 degrees for 20-25 minutes.
This recipe is a pass along recipe provided by Treasia Bennett.