This tasty cornbread uses broccoli, onions, Jiffy corn muffin mix and two cheeses in the batter. It's so quick and easy that it can be oven ready in 5 minutes. It's the perfect side dish for company or holidays like Easter or Mother's Day when you're already making multiple dishes. This moist cornbread is also wonderful served with soup or chili.
Ingredients
- 10 oz. pkg. frozen chopped broccoli (thawed )
- 2 sticks unsalted butter (melted (1 cup))
- 12 oz. ctn. cottage cheese
- 1/2 tsp. sea salt
- 4 large eggs (beaten)
- 2 boxes Jiffy Corn Muffin Mix
- 1/3 cup diced onion
- 1 1/2 cups sharp cheddar cheese (shredded, divided use)
Directions
- Combine broccoli, butter, cottage cheese, salt, eggs, corn muffin mix, diced onion and 1 cup of cheddar cheese. Pour contents into a...
- Get the full instructions at Can't Stay Out of the Kitchen
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- Author:
- Teresa
- Cuisine:
- Southern
- Category:
- Breads, Rolls and Muffins
- Recipe Yields:
- 24
- Prep Time:
- Cook Time:
