Broccoli Cornbread Casserole

READY IN: 40mins
Rita~
Recipe by Charmed

I was cooking for a vegetarian for a while, and came up with a few recipes that were very much enjoyed. This is one of them. I adapted this recipe from one I found in an old Church cookbook called Blessings. It's one of my favorites, great for lunch or dinner with a salad. It also makes a great bring along recipe, and halves easily too.

Top Review by Kitchen Kozy

This was a great idea and a nice easy recipe to make. 2 out of 3 kids enjoyed it, which is about as good as we get with the kids. We found it a touch more eggy than we thought optimal, so we might experiment with using only 3 eggs and a little water next time. I sauteed my onion before mixing it in. I also used a 14oz bag of broccoli because the grocery store was out of the 10oz boxes. The 14oz of broccoli seemed like a fine amount. I also tried tossing in a little cheddar jack shredded cheese, but we couldn't taste it in the final product. It was nice sprinkled or melted on top though. Thanks for an interesting recipe idea.

Ingredients Nutrition

  • 2 (7 1/2 ounce) boxes corn muffin mix
  • 4 tablespoons butter or 4 tablespoons margarine, melted
  • 4 eggs
  • 1 medium onion, chopped fine
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 2 cups cottage cheese

Directions

  1. Preheat oven to 350.
  2. Grease a 9x13" pan.
  3. Mix all ingredients well and spread in pan.
  4. Bake 30 to 35 minutes.

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