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    You are in: Home / Recipes / Broccoli Cornbread Casserole Recipe
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    Broccoli Cornbread Casserole

    Broccoli Cornbread Casserole. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Charmed's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

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

    Ratings & Reviews:

    • on December 07, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2004

      45

      This is a good recipe that I will make again. We served it with Baked Beans Don't Get Any Better Than This Baked Beans Don't Get Any Better Than This. I enjoyed this casserole. I liked the flavors and it was surprisingly moist. It held together really well without being too eggy. Next time I think I would add some paprika for extra color as well as some garlic or chilis to give it some zing. As is, it makes a great alternative to normal corn bread for chili or baked beans. Thank you for the good recipe. ps, I cooked it for about 37-39 mins as the onions weren't quite soft at 30 mins. Next time I would also sautee the onions just a little bit. For prep I ended up using only one bowl, a knife, and a cutting board. I like that short stack of dishes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2004

      55

      I used fresh broccoli which I sauteed with the onion, finely diced jalapeno and 2 cloves of fresh crushed garlic. I mixed the cheese, 2 eggs, butter and corn muffin mix together then added it to the sauteed vegies in the pan they were cooked. Then bake as directed.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Broccoli Cornbread Casserole

    Serving Size: 1 (149 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 378.9
     
    Calories from Fat 154
    40%
    Total Fat 17.2 g
    26%
    Saturated Fat 7.5 g
    37%
    Cholesterol 129.9 mg
    43%
    Sodium 888.0 mg
    37%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 4.7 g
    18%
    Sugars 12.2 g
    48%
    Protein 14.6 g
    29%

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