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!
- ½ onion, chopped
- 1 head broccoli, chopped
- 4 eggs, beaten
- 2 packages Jiffy cornbread mix
- 16 ounces cottage cheese
- 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.
- Mix together all ingredients. The batter will be very thick. Pour into pan and bake at 375 for 25-30 minutes.
- 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.