Published for the 648,068 family members of the Tennessee Farm Bureau
Side Dishes
Broccoli Cheese Cornbread
Published Oct 28, 2008
Ingredients:
4 eggs, beaten
2 sticks melted butter
1 medium onion, chopped
1 12-ounce carton cottage cheese
1 package chopped broccoli, thawed
2 boxes Jiffy Corn Muffin Mix
Procedure:
Mix together eggs, butter, onion, cottage cheese and broccoli. Add Jiffy Corn Muffin Mix. Pour into a greased 12-inch cast-iron skillet. Bake at 350 degrees for 45 minutes to 1 hour. Cut into wedges to serve.
Story by Kim Newsom
Photo by Kristen Winston
Comments
By Lili LaMont on 17 01 2009
By lara on 30 01 2009
I found this recipe in your magazine at my drs office, i made this and it was soooo good, , very moist too. It went great with my potato soup> thanks
By Cheryl Primm on 04 03 2009
Made this for my 93 year-old father who said it was the best cornbread he had ever eaten!
By alexa on 01 02 2010
hi
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This recipe has satisfied my whole family and my friends. Its a great side dish for just about any southern meal and a great way to mix up the ordinary meal. I just love it!!!