Broccoli Lavender Cornbread

You Will Need:

  • Cornmeal, 1 cup
  • All-Purpose Flour, 1/2 cup
  • Baking Powder, 2 tsp.
  • Lavender, 2 Tbsp, chopped
  • Parsley, 1 Tbsp, chopped
  • Lemon Thyme, 2 Tsp, chopped
  • Salt, ½ tsp.
  • Baking Soda, ½ tsp.
  • Eggs, 5 each, beaten
  • Broccoli, 1 lb, cooked and chopped or frozen and thawed
  • Onion, 1 each medium, diced
  • Cheddar Cheese, 12 oz, shredded
  • Cottage Cheese, 12 oz.
  • Cooked Ham, 1 cup, diced

Recipe Serves: 6

Instructions:
1. Combine the first 8 ingredients in a mixing bowl and in a separate bowl, mix the eggs with the remaining ingredients.

2. Slowly mix the wet ingredients into the dry, about 1/3 of the mixture at a time.

3. Spray the inside of a loaf pan with non-stick spray and dust with about 2-3 tsp. of cormeal.

4. Add the batter to the pan and bake at 375 degrees for about 40-60 minutes, or until a cake tester or tootpick comes out clean.

5. Remove from oven, let stand for 5 minutes prior to slice and serving.
Recipe developed by Chef Danny Klein.