Coat the bottom of a baking pan with non-stick spray and cover it loosely with fresh, raw, pre-washedbroccoli florets. Do not wash or cook them first.
Add a layer of your favorite shredded cheese. I used pepper jack cheese.
Mix up your favorite corn bread recipe. I doubled the recipe, because my baking pan is very large.
Sift the dry ingredients into the cornmeal.
Combine the liquid ingredients, before adding to the dry ingredients. This helps to avoid over mixing.
Pour the corn bread batter evenly over the broccoli florets. The batter will rise during baking.
Bake at a high temperature (my oven was 425 degrees) until golden brown and crusty.
It tastes best when you cut it into pieces and serve it hot out of the oven. I put the leftovers in the fridge and reheat them later.