Broccoli Cornbread

Broccoli Cornbread
Broccoli Cornbread. Photo: Diana Rattray
    45 mins
Ratings (21)

Broccoli and cottage cheese make this cornbread super moist, delicious and nutritious.

My sister-in-law gave me her Mississippi version of the popular broccoli cornbread. It's very easy to make with a Jiffy corn muffin mix.

It's an excellent bread to take along to a potluck or for a tailgating event. It goes well with beans, chili, and greens.

What You'll Need

  • 2 boxes Jiffy corn muffin mix, or similar
  • 4 eggs, beaten
  • 1 1/2 sticks melted butter or margarine (6 ounces)
  • 1 pkg. (10 oz) chopped broccoli, thawed and drained
  • 1 medium onion, chopped
  • 1 cup cottage cheese

How to Make It

  1. Heat the oven to 375° F (190° C/Gas 5). Grease a 9-by-13-by-2-inch baking pan
  2. Combine the corn muffin mixes in a bowl with the beaten eggs and melted butter. Mix well. Stir in the drained broccoli, chopped onion, and cottage cheese.
  3. Pour into the prepared baking pan.
  4. Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.

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