Broccoli Cheddar Cornbread Recipe

Name: Broccoli Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil, For Sauteeing; 1 whole Small Onion, Diced; 5 cloves Garlic, Minced; 1 head Broccoli, Chopped Into Small Pieces; 1/4 cups Water; 3/4 sticks Butter; 2 boxes Cornbread Mix, Such As Jiffy (roughly 8.5 Ounce Boxes); 1/4 cups Half-and-half; 8 ounces, weight Cottage Cheese; 4 whole Eggs; 1 teaspoon Salt; 6 ounces, weight Grated Cheddar Cheese

Servings: persons

1 Tablespoon Olive Oil, For Sauteeing
1 whole Small Onion, Diced
5 cloves Garlic, Minced
1 head Broccoli, Chopped Into Small Pieces
1/4 cups Water
3/4 sticks Butter
2 boxes Cornbread Mix, Such As Jiffy (roughly 8.5 Ounce Boxes)
1/4 cups Half-and-half
8 ounces, weight Cottage Cheese
4 whole Eggs
1 teaspoon Salt
6 ounces, weight Grated Cheddar Cheese

1
Heat oven to 375 F and preheat a skillet to medium heat with the olive oil. When oil is hot add onions, garlic and broccoli and saute in the olive oil for 5-10 minutes or until softened. Remove from heat when done.
2
Combine the water and butter in a microwave-safe bowl. Heat the mixture in the microwave for 30 seconds or until butter is melted. Set aside.
3
Mix the cornbread mix, half-and-half, water/butter mixture, cottage cheese, eggs, salt and cheddar together in a big bowl (if you like, you can leave out some of the cheddar to sprinkle on the top later, or you can just grate more cheddar for the top).
4
Add the broccoli/onion combo into the batter and mix that up, and then pour it into a greased baking dish (9x13 or equivalent).
5
Bake for 30-40 minutes or until golden on top and a toothpick or fork inserted in the center comes out clean. Remove dish from the oven and set it on a rack. Let bread cool for 5-10 minutes before slicing and serving. May be made a day or two in advance and kept covered.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, For Sauteeing, 1 whole Small Onion, Diced, 5 cloves Garlic, Minced, 1 head Broccoli, Chopped Into Small Pieces, and more.

Yes, Broccoli Cheddar Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Broccoli Cheddar Cornbread

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