photo by flower7
- Ready In:
- Mix all ingredients together.
- Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
- (I cook this in a greased 9" cast-iron skillet).
- Bake at 375 deg F.
- for 30-50 min, until a knife stuck into the center comes out cleanly.
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My husband said this is some of the best corn bread he's had! I did use the cast iron skillet but made a few modifications. I used fresh spinach that was on the verge of foing bad. I didn't have eggs so I subbed with 4 individual servings of natural apple sauce. For the cottage cheese I subbed with left over 4-6 ounces of ricotta cheese. I also used green onions. For a little extra oomph I stirred in pepper jack cheese cubes, yum, they added the right amount of heat. I served white chicken chili on top. So delicous! Great recipe.
I liked this a lot, though it does turn out sweeter than I'd prefer, which I believe is 100% a result of the Jiffy mix. If I were to make again, I would use a Jiffy copycat recipe and reduce/remove the sugar to make this more savory. It's also somewhere between a cornbread and a cornmeal quiche due to the amount of eggs and cheese in it. (However, I wholly recommend mixing in some extra cheddar and maybe even some bacon. And garlic - always garlic.)
Added 3-4 cloves garlic, finely diced/pressed. Sauteed the onions and garlic. Used chopped fresh spinach and sauteed it until limp. Used butter instead of margarine. Used a Jiffy mix copycat recipe. (Were I to do so again, I would either reduce or cut the sugar entirely. This is a little sweeter than it should be.) Sprinkled the top with shredded sharp cheddar during the last 15 minutes.