Broccoli Cheese Cornbread

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This Cheesy Broccoli Cornbread starts with a box of Jiffy mix that is combined with cheddar cheese, cottage cheese, broccoli and a few other ingredients.

Prep Time10

Cook Time45

Total Time55

Course: Bread, Side Dish

Cuisine: American

Keyword: Broccoli Cheese Cornbread

Servings: slices

Calories: 347kcal

Author: Jill

Ingredients

4 Eggs large
16 ounce Cottage Cheese
1 ½ cups Cheddar Cheese shredded
½ cup Chopped Onion
1 teaspoon Salt
1 teaspoon Pepper
2 cups Broccoli frozen and thawed or fresh broccoli, slightly chopped
2 boxes Jiffy Cornbread Mix 8.5 oz each
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 them together. Next add in your chopped onion, chopped broccoli, and salt and pepper, and mix. Add 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

Store any leftovers in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

Nutrition