A Little Different Broccoli Cornbread

Recipe by highcotton
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 9-12
YIELD: 1 pan
UNITS: US

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
  • cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)
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DIRECTIONS

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