Broccoli Cornbread

Course Side Dish

Cuisine American

Made with the famous Jiffy Cornbread Mix and a few more simple, hearty ingredients, this easy side of Broccoli Cornbread will make your home cooked meal feel even more warm and comforting.

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Ingredients

▢ 4 large eggs
▢ 16 ounces cottage cheese
▢ 1 1/2 cups cheddar cheese grated
▢ 1/2 cup chopped onion
▢ 1 teaspoon salt
▢ 1 teaspoon pepper
▢ 2 cups frozen broccoli, slightly chopped thawed and dried, but NOT cooked
▢ 2 8.5 ounce boxes Jiffy Cornbread Mix
▢ 1/2 cup butter melted

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, beat together 4 eggs. Add in cottage cheese and shredded cheddar cheese and mix together.
Next add in your chopped onion, chopped broccoli and salt and pepper and mix.
Add in one box of cornbread mix and mix until just combined. Add second box and mix until just combined. Take care to not overmix.
Pour the melted butter into a 9 X 13 inch casserole dish. Then add the cornbread batter by large spoonfuls into the four corners of the dish. This helps keep the melted butter evenly dispersed. Then fill the center until all the batter is used.
Bake for 40-45 minutes or until set. Cornbread is best if you let it sit for about 15 minutes before slicing and serving.

Notes

To store the cornbread, first allow it to cool completely, then wrap it in aluminum foil or plastic wrap and place it in an airtight container or plastic baggie. Store in the refrigerator for up to 3 days.
To heat, unwrap and place the cornbread on a baking sheet and then in the oven at 350 degrees for 8-10 minutes or until heated completely through. You can also reheat in the microwave for 20-30 seconds depending on how many slices you heat at a time.

Nutrition

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