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 ...
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