Description
This Broccoli Cornbread recipe is a delightful twist on classic cornbread, incorporating fresh broccoli florets and cheddar cheese for added flavor and nutrition. It’s a quick and easy dish that bakes up moist and cheesy, perfect as a side for any meal or a tasty snack.
Ingredients
Scale
Broccoli Cornbread Ingredients
- 3 eggs (beaten)
- 2 (8-oz) boxes Jiffy cornbread mix
- 2 cups shredded cheddar cheese
- 2 cups chopped fresh broccoli florets
- ¾ cup cottage cheese
- ⅓ cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking pan with cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, mix together the beaten eggs, Jiffy cornbread mix, shredded cheddar cheese, chopped fresh broccoli florets, cottage cheese, and milk until all ingredients are well incorporated.
- Pour and Bake: Pour the mixture evenly into the prepared baking pan. Place it in the oven and bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cornbread to cool. Once cooled, cut into squares for serving.
Notes
- For best results, use fresh broccoli florets, but frozen broccoli can be used if thawed and drained well.
- You can substitute the cheddar cheese with a sharp or mild variety according to taste preference.
- Cottage cheese adds moisture and a subtle tang; do not skip or replace with a low-moisture cheese.
- To make this recipe gluten-free, use a gluten-free cornbread mix instead of Jiffy.
- Serving this warm enhances the cheese flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
