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The Spruce
Nutritional Guidelines (per serving) | |
---|---|
64 | Calories |
3g | Fat |
4g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 64 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 73mg | 24% |
Sodium 153mg | 7% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Protein 5g | |
Calcium 40mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Broccoli and cottage cheese make this cornbread super moist, delicious, and nutritious. This recipe is the Mississippi version of the popular broccoli cornbread. It's easy to make with a Jiffy corn muffin mix.
It's an excellent bread to take along to a potluck or for a tailgating event. It goes well with beans, chili, and greens. Add some cheddar or Monterey Jack cheese to the broccoli cornbread if you like.
Ingredients
- 2 boxes Jiffy corn muffin mix (or similar)
- 4 eggs (beaten)
- 1 1/2 sticks melted butter (or margarine, about 6 ounces)
- 1 (10-ounce) package chopped broccoli (thawed and drained)
- 1 medium onion (chopped)
- 1 cup cottage cheese
Steps to Make It
-
Gather the ingredients.
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Heat the oven to 375 F (190 C/Gas 5). Grease a 9 x 13 x 2-inch baking pan.
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Combine the corn muffin mixes in a bowl with the beaten eggs and melted butter. Mix well.
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Stir in the drained broccoli, chopped onion, and cottage cheese.
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Pour into the prepared baking pan.
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Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.
The Spruce
Variations
- Add 1 cup of cheddar or Monterey Jack cheese to the cornbread, and sprinkle extra shredded cheese over the top before it goes into the oven.
- Use fresh broccoli. Steam about 1 1/2 to 2 cups of chopped broccoli or small florets in a small amount of water for about 4 to 5 minutes, or until just tender. Let the broccoli cool and then add it to the batter.
- Add 1/4 to 1/2 teaspoon of onion powder for a more pronounced onion flavor. Chopped green onions may be added as well.
- Bake the batter in muffin cups for about 18 to 22 minutes, or until golden brown.