Broccoli Bread is a fabulous cornbread recipe that’s moist and delicious and a great side dish to any kind of soup or main dish meal. There are only a handful of ingredients making it rather easy to make, too. It has a nice texture with a little sweetness from the corn muffin mix, a little crunch and texture from the broccoli and cottage cheese, and a light souffle-type texture making it succulent and delectable.
I’ve had three people give me their version of this recipe and I looked at all three when I made this recipe the other day and adapted all three of them to fit our tastes. This is a mouthwatering melt-in-your mouth cornbread that’s great to serve for company as well as with any kind of soups, chowders, or other comfort food. Quite frankly, I think Broccoli Bread is comfort food!
I first made this recipe back in July of 2012 shortly after I began my blog. I didn’t have a good camera or take particularly good pictures back then.
I recently made another batch of Broccoli Bread and freshened up the pictures. I made it as a side for a soup I was making for friends who recently had a new baby. The nice thing about Broccoli Bread is it not only has a superior taste but transports very well, too.
If you’re looking for a great tasting cornbread recipe, why not give Broccoli Bread a try? I’m sure you will love this scrumptious cornbread just as much as our family does. Plus, you will enjoy the added bonus of having a recipe that’s so quick to whip up that you have time to concentrate on other dishes. Enjoy.
Broccoli Bread is a scrumptious cornbread you’re family is sure to love.
This is so yummy! And, even better, it is quick and easy!
Broccoli Bread is a great side dish for soups and stews.
Here’s what I did.
These are the ingredients I used for this recipe.
Melt the butter in a mixing bowl. Add diced onion, eggs, cottage cheese, corn muffin mix and frozen, chopped broccoli.
Stir all ingredients together to combine.
Pour it into a 9×13″ greased casserole dish and bake at 350 for about 45 minutes or until done.
Here the Broccoli Bread is done.
Broccoli Bread is moist, succulent and amazing to the taste buds.
Broccoli and cottage cheese add a lot of texture and deliciousness to this cornbread.
Here’s the recipe.
(Recipe adapted from Denae Johnson & Bettie Raye, when we attended Hillcrest Baptist Church, Cedar Hill, TX, and Lynda Jackson, when we worked together at Dallas Baptist University, Dallas,TX)
- 10-oz pkg. broccoli, chopped & thawed
- 2 sticks butter, melted
- 12-oz. cottage cheese (I used the full 16-oz. container because I didn’t want leftovers)
- ½ tsp. salt
- 4 eggs, beaten
- 2 boxes “Jiffy” corn muffin mix
- 1/3 cup diced onion
- Mix well with a wooden spoon and pour into greased pan (9X13”).
- Bake at 400°, 30-45 minutes or until lightly brown.
- Cool slightly before cutting.
Broccoli Bread is so quick and easy to make. You can have this oven ready in about 5 minutes!
This close up allows you to see the texture a little better. Absolutely, delicious!
Doesn’t Broccoli Bread look delectable?
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