Broccoli Cornbread

1. 1

   It's best to bake this cornbread in a large cast iron skillet. It may also work in a 9x13 baking dish.

2. 2

   Preheat oven to 425F.

3. 3

   Begin by placing a stick of butter in the skillet. Let the butter melt in the preheated oven.

4. 4

   Meanwhile, place cornbread mix, onion, broccoli, cottage cheese, Rotel tomatoes, beaten egg, and 1 cup of cheddar cheese in a large bowl and mix.

5. 5

   The mixture will seem a bit dry, but that's ok!

6. 6

   Pour cornbread mixture on top of melted butter in the cast iron skillet.

7. 7

   Let cornbread bake for 45 minutes or until a knife inserted into the center comes out clean.

8. 8

   In the last 5 minutes of baking, top with remaining shredded cheese and let the cheese melt.

9. 9

   This recipe is versatile. Sometimes I add corn to the mix, and adjust the salt and pepper, etc. I love it best served alongside a plate of vegetables.

10. 10

    This is a quick and easy alternative to plain or Mexican cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.