Broccoli Cheese Cornbread

Teresa Ambra

This tasty cornbread uses broccoli, onions, Jiffy corn muffin mix and two cheeses in the batter. It's so quick and easy that it can be oven ready in 5 minutes. It's the perfect side dish for company or holidays like Easter or Mother's Day when you're already making multiple dishes. This moist cornbread is also wonderful served with soup or chili.

4 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Breads, Rolls and Muffins

Cuisine Southern

Servings

Calories 211 kcal

Equipment

1 9x13" glass baking dish
1 large mixing bowl
1 wooden spoon
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 spatula

Ingredients

10 oz. pkg. frozen chopped broccoli thawed
2 sticks unsalted butter melted (1 cup)
12 oz. ctn. cottage cheese
1/2 tsp. sea salt
4 large eggs beaten
17 oz. box Jiffy Corn Muffin Mix (two 8.5-ounce boxes)
1/3 cup onion diced
1 1/2 cups sharp cheddar cheese shredded, divided use

Instructions

Combine broccoli, butter, cottage cheese, salt, eggs, corn muffin mix, diced onion and 1 cup of cheddar cheese in a large mixing bowl.
Pour contents into a greased 9x13” glass baking dish.
Sprinkle remaining ½ cup of cheddar cheese over top.
Bake at 350° for 30-45 minutes or until lightly brown and a toothpick inserted in center comes out clean.
Cool slightly before cutting.

Notes

NOTE: My cornbread took 45 minutes to bake completely, but usually this recipe doesn’t take so long.

Nutrition

Calories: 211kcalCarbohydrates: 16gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 61mgSodium: 312mgPotassium: 97mgFiber: 2gSugar: 5gVitamin A: 468IUVitamin C: 11mgCalcium: 86mgIron: 1mg

Keyword bread, broccoli, cheese, corn, cornbread

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