cheesy broccoli cornbread
This as a staple recipe that I taught students in culinary arts. They would all complain because they hated cottage cheese, but much to their surprise they loved this dish and gobbled it up! Enjoy with our personal family modifications of garlic, Italian seasoning and jalapeno pepper...
prep time
cook time
method
Bake
yield
Ingredients
- 2 boxes jiffy corn muffin mix
- 4 - eggs
- 1 1/2 sticks butter, melted
- 1 package 10 oz.chopped broccoli, thawed and drained
- 1 medium onion, chopped
- 1 cup cottage cheese, small curd
- 3/4 cup milk
- 1 1/2 cheddar cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 cup jalapeno, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How To Make cheesy broccoli cornbread
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Step 1Preheat oven to 375°. Grease a 9x13-in baking dish.
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Step 2Combine all the ingredients and pour into your prepared baking dish.
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Step 3Bake for 35 to 40 minutes or until slightly browned. Let it cool a little before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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