This cornbread is loaded with tender broccoli, cheddar cheese, and ricotta, making it a meal by itself. Baked in a cast iron skillet, it starts with 2 boxes of Jiffy corn bread mix and pairs perfectly with a bowl of soup.
1: Preheat oven to 375°F and grease a 9x13-inch baking pan or a cast iron skillet.
2: Whisk ricotta and eggs in a large bowl until blended well.
3: Whisk in melted butter, chopped onion, creamed corn, chopped scallions, cayenne pepper, chili powder, salt, corn bread mix, chopped broccoli, shredded sharp cheddar, and diced jalapeño.
4: Pour batter evenly into prepared pan or skillet.
5: Bake for 35 to 40 minutes or until golden brown.
