Broccoli Cornbread
User Reviews
5
Broccoli Cornbread
Description
Broccoli Cornbread blends eggs, cottage cheese, shredded cheddar, chopped onion, and chopped broccoli with two boxes of cornbread mix and melted butter. The broccoli used is thawed and dried but not cooked, which adds fresh vegetable texture throughout the moist and slightly crumbly cornbread. The cheeses contribute creaminess and savory depth.
Baked in a butter-coated casserole dish at 350°F for 40–45 minutes, the dish becomes set and holds its shape when sliced. Letting the cornbread rest for about 15 minutes before slicing improves texture. This cornbread serves well as a side for hearty meals or as a stand-alone snack.
For storage, cool completely before wrapping and refrigerate up to three days. Reheat in an oven at 350°F for 8–10 minutes or briefly in a microwave to warm through. Avoid overmixing the batter to maintain tender texture.
Ingredients
- 4 egg large
- 16 ounces cottage cheese
- 1 1/2 cups cheddar cheese grated
- 1/2 cup onion chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups broccoli thawed and dried, but NOT cooked, frozen, slightly chopped
- 2 cornbread mix 8.5 ounce boxes, Jiffy brand
- 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
- Cool cornbread completely before storing; wrap tightly and refrigerate for up to 3 days.
- Reheat in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds per serving to warm.
- Do not overmix batter to keep cornbread tender and moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 820mg | 34% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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