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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

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!!!

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

By Wanda on 10 06 2010

I have made this recipe several times and always get asked for the recipe.  I usually make it in the small muffin pans and the regular size muffin pan and reduce the baking time to about 30 minutes or until it is browned.  Delicious and so moist. 

youre22


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