Get your fill of broccoli in this mildly sweet broccoli cornbread recipe – comfort food side dish at it’s best!
Have your broccoli and eat it, too! Oh, wait, that’s not the right saying? This is a fun recipe that spins from the traditional cheesy cornbread and adds a serving of veggies. With cottage cheese in the mix, you have your dairy, too! 😉
We’ve made this quite a few times since first introduced to the recipe. It’s the perfect side to a home cooked meal, and with the comfort food season around the corner, you must save this recipe to make very soon! The recipe, as written, yields 8-10 squares in an 9×9 dish, but I have also successfully doubled it and baked in a 9×13-pan for more servings. I don’t own a 9×9, so I actually baked a single batch in an in-between Pyrex pan for 12 squares (I think 2.2 quart?).
This cornbread would also make a great appetizer or finger food at your next football party gathering to balance out everyone else’s hot wings, chips and dips. Hint-hint: Make it for this weekend’s games! 😉
I can’t wait to hear what you think of this one!
- 1 (10-oz.) package frozen, chopped broccoli
- 1/2 cup unsalted butter , melted
- 1 medium yellow onion , peeled and chopped
- 3 large eggs , lightly beaten
- 1 cup small-curd cottage cheese
- 1 teaspoon salt
- 1 (8.5-oz.) package corn muffin mix (like Jiffy)
Preheat oven to 400 degrees F. Lightly spray an 9x9-inch square baking dish.
Prepare the broccoli according to the manufacturer's directions. (I use the microwavable steaming packages.) Drain and set aside.
Melt the butter in a medium skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, mix together the eggs, cottage cheese and salt until well blended. Stir in the muffin mix, onions and broccoli. Mix until just combined.
Spread the batter into the prepared pan. Bake for 20 to 25 minutes or until cooked through and golden. Remove from oven and let sit for 5 minutes before cutting into squares. Serve warm.
Recipe source: Country Music's Greatest Eats