Broccoli & cheddar snack bread

Ingredients send grocery list

• 120 grams (1 cup) all-purpose flour
  

• 85 grams (½ cup) yellow cornmeal
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1 1/2 teaspoons kosher salt
  

• 1 teaspoon garlic powder
  

• Freshly ground black pepper
  

• 185 grams (¾ cup) buttermilk, at room temperature
  

• 120 grams (½ cup) full-fat sour cream, at room temperature
  

• 1 large egg plus 1 yolk, at room temperature
  

• 20 grams (2 tablespoons) granulated sugar
  

• 2 tablespoons honey
  

• 113 grams (1 stick) unsalted butter, melted and cooled to room temperature
  

• 1 1/2 cups roughly chopped (about ½-inch pieces) fresh or frozen broccoli florets, divided
  

• 1 1/4 cups shredded sharp cheddar cheese, divided
  

Directions

1. Heat the oven to 350°F. Lightly grease an 8- x 8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.

2. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, garlic powder, and a few cranks of freshly ground black pepper.

3. In a large bowl, whisk the buttermilk, sour cream, and egg and yolk. Add the sugar and honey, and whisk until combined.

4. Carefully pour in the melted butter and whisk until completely smooth.

5. Gradually whisk in the dry ingredients, mixing just until no flour patches or large lumps remain (don’t overmix). Gently fold in 1 cup of the broccoli pieces and 1 cup of the shredded cheese with a rubber spatula.

6. Transfer the batter into the prepared pan and smooth the surface. Evenly sprinkle the top with the remaining ½ cup broccoli pieces and ¼ cup cheese.

7. Bake for 33 to 35 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

8. Let the bread cool in the pan for 15 minutes. Loosen the edges with a small offset spatula and transfer the bread to a rack. This will keep for 2 days in an airtight container.Directions

9. Heat the oven to 350°F. Lightly grease an 8- x 8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.

10. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, garlic powder, and a few cranks of freshly ground black pepper.

11. In a large bowl, whisk the buttermilk, sour cream, and egg and yolk. Add the sugar and honey, and whisk until combined.

12. Carefully pour in the melted butter and whisk until completely smooth.

13. Gradually whisk in the dry ingredients, mixing just until no flour patches or large lumps remain (don’t overmix). Gently fold in 1 cup of the broccoli pieces and 1 cup of the shredded cheese with a rubber spatula.

14. Transfer the batter into the prepared pan and smooth the surface. Evenly sprinkle the top with the remaining ½ cup broccoli pieces and ¼ cup cheese.

15. Bake for 33 to 35 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

16. Let the bread cool in the pan for 15 minutes. Loosen the edges with a small offset spatula and transfer the bread to a rack. This will keep for 2 days in an airtight container.Directions

17. Heat the oven to 350°F. Lightly grease an 8- x 8-inch baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.

18. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, garlic powder, and a few cranks of freshly ground black pepper.

19. In a large bowl, whisk the buttermilk, sour cream, and egg and yolk. Add the sugar and honey, and whisk until combined.

20. Carefully pour in the melted butter and whisk until completely smooth.

21. Gradually whisk in the dry ingredients, mixing just until no flour patches or large lumps remain (don’t overmix). Gently fold in 1 cup of the broccoli pieces and 1 cup of the shredded cheese with a rubber spatula.

22. Transfer the batter into the prepared pan and smooth the surface. Evenly sprinkle the top with the remaining ½ cup broccoli pieces and ¼ cup cheese.

23. Bake for 33 to 35 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.

24. Let the bread cool in the pan for 15 minutes. Loosen the edges with a small offset spatula and transfer the bread to a rack. This will keep for 2 days in an airtight container.