This broccoli cornbread is moist with a sweet corn flavor and can be served as a side dish with any meaty entrée. Adding Cheddar cheese helps seal the deal to convert the picky broccoli hater.
Ingredients
- eggs: 4 piece
- cottage cheese: 1 cup
- butter: 0.75 cup (melted)
- corn bread/muffin mix: 2 packages (8.5 ounce packages)
- frozen chopped broccoli: 1 pack (10 ounce pack, thawed)
- onion: 1 piece (chopped)
- ½ cups shredded Cheddar cheese: 1 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
-
Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.
