A Little Different Broccoli Cornbread

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Total Time
55mins
Prep 10 mins
Cook 45 mins

To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.

Ingredients Nutrition

  • 1 cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy)
  • 2 (8 1/2 ounce) packages Jiffy corn muffin mix
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1 small onion, chopped
  • 10 ounces ricotta cheese
  • 4 eggs
  • cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

Directions

  1. Preheat oven to 375 degrees F.
  2. Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
  3. Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
  4. In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
  5. Add approximately 1/2 cup grated cheese, stirring well again.
  6. Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
  7. Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
  8. Cut into squares and serve immediately.
Most Helpful

5 5

Excellent! I have made countless pans of broccoli cornbread with cottage cheese, but never ricotta. The difference is discernible, mainly in texture. This was creamier and more custard like. Maybe it was all of that butter. LOL Either way, this is the recipe I'll be using when wanting to impress guests. Served with a crockpot soup. Thank you for sharing the recipe! :-)