Broccoli and Ricotta Cornbread

From “Fred Thompson’s Southern Sides: 250 Dishes that Really Make the Plate,” by Fred Thompson (UNC Press, 2012).

• 2 cups chopped onion
• 1 tablespoon canola oil
• 2 tablespoons light brown sugar
• 2 cups self-rising cornmeal mix
• 1 cup milk
• 3 large eggs
• 1 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1/2 cup unsalted butter, melted
• 1 10-ounce package frozen chopped broccoli, prepared according to package directions, drained and dried thoroughly
• 1 tablespoon olive oil

Preheat oven to 450 degrees. Place a 10-inch cast-iron skillet in your oven while it heats.

Cook onions and canola oil in a large saute pan, about 5 minutes. Sprinkle the brown sugar over the onions and continue cooking until golden brown, about 5 to 10 minutes more.

Combine cornmeal mix, milk, eggs, ricotta cheese, cheddar cheese and butter in a large bowl. Stir to combine. Add onions and broccoli and fold until evenly mixed. Remove the skillet from the oven. Swirl or brush the olive oil to cover the bottom and sides of the pan. Pour batter into the skillet. Reduce heat to 375 degrees and bake for 35 to 40 minutes or until golden brown. Let it cool slightly before cutting into wedges. Serve immediately or at room temperature.

Yield: 8 servings.

Per serving: 455 calories; 28 g fat (15 g saturated fat; 55 percent calories from fat); 37 g carbohydrates; 147 mg cholesterol; 629 mg sodium; 15 g protein; 4 g fiber.

20 minutes to make

35 minutes to bake