It’s the last recipe of the season. Jack and Megan head back into the kitchen to make Mark Adcox’s Broccoli Cheddar Cornbread. Of course all the ingredients are from Ingles.

10 ounces frozen chopped broccoli, thawed, OR 4 cups fresh broccoli, chopped and steamed Instructions: Spray a 9-by-13-inch pan with nonstick cooking spray and set aside. Heat oven to 350 degrees. In ...

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at ...

Barbara Geer of Disputanta wants to lighten up the broccoli cornbread recipe that's been a favorite in her Southern family for years. Although the recipe originates with her sister, Shirley Ruple of ...

Move over turkey — these scrumptious sides are about to take center stage on your Thanksgiving table, and for good reason: They’re downright delicious, super nutritious and evoke classic comfort with ...

Roasted broccoli adds texture and nuttiness to traditional cornbread muffins. The recipe is adapted from Once Upon a Chef blog. Preheat oven to 450 degrees. Prepare muffin pan(s) by coating cups with ...

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in ...

Social media is a wealth of recipe ideas, and that’s where this one popped up, zooming by on my Facebook page. What caught my eye is the Vidalia onion and upside down part — layering the bottom of a ...

Instructions: Heat oven to 350 degrees. Mix eggs, sour cream, onion, salt, margarine, broccoli and cornbread mix and spread the mixture in a greased 9-by-13-inch pan. Bake until done, about 40 minutes ...

5 ounces frozen chopped broccoli, thawed (or 1 cup fresh, steamed and chopped) 1 onion, finely chopped 1 jalapeno, finely chopped. Mix all ingredients together. Batter will be stiff. Pour in preheated ...