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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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    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


    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


      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.

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    • on June 04, 2004


      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!

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    • on May 16, 2004


      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.

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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
    Total Fat 17.2 g
    Saturated Fat 7.5 g
    Cholesterol 129.9 mg
    Sodium 888.0 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 4.7 g
    Sugars 12.2 g
    Protein 14.6 g

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