Broccoli Cheese Cornbread

by Dinner Hero on January 16, 2013

broccoli cheese cornbread

This is so good with Jambalaya or Chili!  If you’re like me, you’ll only need 1/2 this recipe.  It makes A LOT!!!  I’ve recently discovered that they are really fun as mini-muffins!!!

I recommend making the whole recipe and freezing half of it (before baking).  Then later, it’s already ready already!

Broccoli Cheese Cornbread
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Serves: 12+
 

Ingredients
  • ½ onion, chopped
  • 1 head broccoli, chopped
  • 4 eggs, beaten
  • 2 packages Jiffy cornbread mix
  • 16 ounces cottage cheese

Instructions
  1. Grease a 9×13 pan. Chop broccoli (I only like the florettes – no stems) and onion. Place in a steamer basket and steam for 10 minutes, or until broccoli is tender.
  2. Mix together all ingredients. The batter will be very thick. Pour into pan and bake at 375 for 25-30 minutes.
  3. For a big crowd, make the full 9×13 pan. If you are feeding 4-6 only, half the recipe. Or, you can put into two smaller pans and freeze one (uncooked) for later.

 

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