neeley's broccoli cheddar cornbread
My friend Laura made this bread and said it was to die for. I made it tonight and it is a meal in itself. I read some comments on it and some one added a can of whole kernel corn to it. How about a little bacon? I made a few personal changes to it. It called for cottage cheese, but I used ricotta cheese instead. Laura was right it is a keeper for sure.
prep time
10 Min
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- 2 boxes jiffy corn muffin mix
- 1/2 cup whole milk ( i used skim milk)
- 2 cloves garlic, minced
- 1 - 8 oz container of ricotta cheese or cottage cheese (i used ricotta)
- 4 - eggs
- 1 cup cheddar cheese, shredded, plus some to garnish top of bread
- 1 tablespoon salt (yes a tbsp)
- 1 stick margarine or butter melted
- 1 medium onion, chopped
- 1 - 10 oz pkg frozen broccoli, thawed but not rinsed (i used the steam in the bag and cooked it for 3 minutes)
How To Make neeley's broccoli cheddar cornbread
-
Step 1Preheat oven to 375F. Spray a square baking dish with pam.
-
Step 2Mix all ingredients together and pour into the pan and bake for 35-40 minutes.
- 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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