Broccoli Cornbread
"This recipe was given to me by a dear friend, who passed away a couple of years ago. I liked it so much that she used to give it to me as a birthday present! It's very rich, so I like to cut it into very small squares for serving. It also freezes very well."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
12-16
ingredients
- 2 boxes Jiffy corn muffin mix
- 3 eggs
- 8 ounces cottage cheese (small curd)
- 1 cup cheddar cheese, grated
- 1⁄2 cup butter or 1/2 cup margarine
- 1⁄4 cup chopped onion
- 3⁄4 cup milk
- 10 ounces frozen chopped broccoli, thawed and drained
directions
- Melt butter in 9" x 13" baking dish.
- Mix corn muffin mix, eggs, cottage cheese, cheddar cheese, onion and milk in bowl.
- Make sure broccoli is well-drained and pat dry.
- Add to other ingredients in bowl and stir.
- Pour contents of bowl into baking dish; mix lightly with the melted butter/margarine.
- Bake in 350° oven for 35-40 minutes, until golden brown.
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Reviews
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This is a wonderful broccoli cornbread. So moist and delicious. My DH said it was great. Thanks for posting this recipe. -
I made this for a family potluck and it was a SMASH! everyone loved it... I accidentally added 16oz of cottage cheese instead of 8oz but it was still great im going to trying it with sigge of peppers next time -
My husband gave it a 5 1/2 stars... and he never does that! My one year old gobbled it up, and it is hard to get her to eat veggies, so this is a keeper for sure. Yum! I cut the recipe in half and made it in a 9X9 pan... otherwise I stuck to your recipe. We are snowed in for a few days here and this some turkey chili and a glass of wine = perfection.
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This is absolutely scrumptious! Very flavorful and moist. I am going to have a hard time not consuming the whole pan myself! Thank you so much for sharing your dear friend's recipe with us. For those of you who don't like cottage cheese - you can't even taste it. It just gives it a super amount of moistness! Try it out, you won't be disappointed! -
Really delicious. It was a little sweet using the Jiffy....I think next time I will use an unsweetened cornbread mix. Very moist and tasty. MMMM!
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Tweaks
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I made this for a family potluck and it was a SMASH! everyone loved it... I accidentally added 16oz of cottage cheese instead of 8oz but it was still great im going to trying it with sigge of peppers next time
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Oh my gosh,Scwabina, I am soooooo sorry, I just recommended this recipe on another thread and when I came here to check it, I realized I had never reviewed it! This is an absolutely terrific cornbread! I've made this several time and it always is a hit! I have cut the recipe in half. I have doubled it too, it is darn near indestructible!! I have also substituted canned corn for the broccoli, I used one 16 ounce can of whole kernal corn(drained)in the regular recipe. Also used the same size can in the halved recipe. I have also used Monterey Jack cheese with Jalapeno peppers in place of the cheddar. As I said this cornbread is indestructible and everyone loves it. It is moist and a tiny bit sweet, just the best! EVEN PEOPLE WHO DON'T LIKE CORNBREAD EAT THIS ONE WITH SMILES! This is my only cornbread recipe now! I use it at work and at home and I've passed the recipe on several times! Thank you soooooo much!
RECIPE SUBMITTED BY
Schwabina
United States
I enjoy cooking, reading, writing, and watching movies with my hubby!
