Broccoli Cornbread Recipe

Name: Broccoli Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine or butter; 4 eggs; 1 10oz. pkg. frozen chopped broccoli; 1 medium onion, finely chopped; 8 oz. cottage cheese; 2 boxes Jiffy cornbread mix; 2 cups flour; 1 1/2 tsp. salt; 2 tsp. baking powder; 5 Tbsp. butter or shortening; 3/4 cup milk; Dijon mustard; 3/4 cup Parmesan cheese, grated

Servings: persons

2 sticks margarine or butter
4 eggs
1 10oz. pkg. frozen chopped broccoli
1 medium onion, finely chopped
8 oz. cottage cheese
2 boxes Jiffy cornbread mix
2 cups flour
1 1/2 tsp. salt
2 tsp. baking powder
5 Tbsp. butter or shortening
3/4 cup milk
Dijon mustard
3/4 cup Parmesan cheese, grated

1
Sift together the flour, salt, and baking powder.
2
Work in the butter or shortening quickly with the fingertips or a table fork. Stir in the milk to make a soft dough.
3
Turn out on a lightly floured board and knead until smooth, about a minute.
4
Roll the dough until it is 1/4-inch thick and cut out 2-inch rounds. Spread the top of each round liberally with mustard.
5
Sprinkle grated Parmesan cheese on half of the rounds.
6
Place the remaining rounds, mustard side down, on top of the cheese-sprinkled rounds. Grease a baking sheet and bake in a preheated 425u00b0 F. oven for 12 to 15 minutes, or until the sandwiches are golden brown.
7
Serve hot.

1291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 sticks margarine or butter, 4 eggs, 1 10oz. pkg. frozen chopped broccoli, 1 medium onion, finely chopped, and more.

Yes, Broccoli 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.

That's it — enjoy your meal!

Broccoli Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions