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!
Broccoli Cornbread Squares
- 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