Go Back
–+ servings
Print Recipe
4.50 from 2 votes

Broccoli Cheese Cornbread

Super flavorful and easy to make, this broccoli cheese cornbread recipe is sure to become your next favorite side dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 12 Pieces
Calories: 292kcal

Equipment

  • 1 Oven
  • 1 9X13 Casserole Dish

Ingredients

  • 4 Eggs
  • 16 oz Cottage Cheese
  • 1.5 cups Cheddar Cheese (shredded)
  • 1/2 cup Chopped Onion
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cups Thawed Frozen Broccoli slightly chopped (thawed but not cooked)
  • 17 oz Jiffy Cornbread Mix (2 8.5 oz boxes)
  • 1 stick Butter (melted)

Instructions

  • Preheat your oven to 350 degrees F.
  • In a large mixing bowl, beat 4 eggs slightly.
  • Add in cottage cheese and shredded cheddar cheese and mix together.
  • Next add in your chopped onion, chopped broccoli and salt and pepper and mix.
  • Add in one box of Jiffy cornbread mix at a time and combine all the ingredients but be sure not to over mix.
  • Pour the melted butter into a 9X13 casserole dish then add the cornbread batter in large spoonfuls in the four corners of the dish, to keep the melted butter evenly dispersed, then fill the center until all the batter is used.
  • Bake for 40-45 minutes or until set.
  • Cornbread is best if you let it sit for about 15 minutes before slicing and serving.

Notes

Notes:
  • If you are short on time and don’t have time for your frozen broccoli to thaw, place all of the frozen broccoli in a bowl and microwave for 1.5 - 2 minutes to dethaw it, just do not fully cook or the broccoli will end up over cooked and mushy after being baked.

Nutrition

Serving: 12pieces | Calories: 292kcal | Carbohydrates: 31g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 760mg | Potassium: 176mg | Fiber: 3g | Sugar: 10g | Vitamin A: 416IU | Vitamin C: 14mg | Calcium: 172mg | Iron: 1mg