Homestyle Broccoli Cheese Cornbread
Put a spin on the Southern favorite with this broccoli cheese cornbread. Fluffy yet moist and cheesy, it certainly packs a hearty homestyle flavor punch.
Servings: 0
Ingredients
- 2 8.5-ounce packages of Jiffy cornbread mix
- 1 stick butter, softened to room temperature
- 5 eggs
- 2 cups steamed broccoli
- 1 medium yellow onion, chopped finely
- 6 ounces cottage cheese
- 1 tsp salt
Instructions
- Preheat oven to 375 degrees and spray a 9”x13” casserole dish with nonstick cooking spray.
- In a large mixing bowl, combine cornbread mix and butter. Mix until well combined and the consistency is like wet sand.2 8.5-ounce packages of Jiffy cornbread mix, 1 stick butter, softened to room temperature
- Beat in the eggs one at a time and combine until the mixture is smooth and fluffy.5 eggs
- Stir in broccoli, onion, cottage cheese, and salt. Mix until well combined.2 cups steamed broccoli, 1 medium yellow onion, chopped finely, 6 ounces cottage cheese, 1 tsp salt
- Pour mixture into the baking pan and bake for 30-35 minutes or until the bread is golden brown.
- Remove from the oven and allow to cool for 20-30 minutes before serving.
Notes
- After mixing all the ingredients together, the mixture will be thick and lumpy due to the cottage cheese and pieces of broccoli and onion.
- When cooking time is complete, you should be able to stick a toothpick into the center of the cornbread and not see any wet ingredients when you remove it. If you do, return to the oven and bake for another five minutes.
- The cornbread will be moist and very hot once it is done cooking. Cutting the cornbread and allowing it to cool on a cooling rack will help the deliciousness start sooner!
- The broccoli does not have an overpowering taste or smell.