Broccoli Cornbread

Debbie Quimby


My niece, Kristie, makes this when we all get together. My dad says, "no way, give me real cornbread," but he doesn't like broccoli. Sorry, Dad, this is great stuff!

pinch tips: How to Cream Butter & Sugar


2 box
jiffy cornbread mix
1 pkg
(10 oz) broccoli, chopped (thawed but not drained)
1 medium
onion, chopped
12 oz
cottage cheese
4 large
1 c
cheddar cheese, grated
2 stick
butter (can use as little as one stick if you prefer)

Directions Step-By-Step

Preheat oven to 350 degrees.
Melt butter in a 13x9 inch pan (glass or metal) placed in oven. While butter is melting, mix other ingredients together.
Remove pan from oven and pour batter into pan; spread evenly.
Bake for at least 30 minutes. Depending on your oven, it can take up to 45 minutes. Cornbread is ready when a toothpick inserted in the middle comes out clean.
-- Note: this cornbread is very moist, not grainy and coarse in texture like a lot of cornbreads. Don't let that fool you as to whether it's done or not. Do the toothpick test.

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