Save on Pinterest

Contest-Winning Broccoli Cornbread

Total Time

Prep: 10 min. Bake: 30 min.

Makes

15 servings

Meet the Cook: This recipe was inspired by my husband's love of corn bread. It's so good, he and folks who dine with us (like our two grown children) eat it plain. We're retired but still "commute" - between our rural home and our fishing camp! -Lois Triplet, Springhill, Louisiana
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup plus 1 tablespoon cornmeal, divided
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 large eggs, room temperature, beaten
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups 4% cottage cheese
  • 1 medium onion, chopped
  • 3/4 cup butter, melted

Directions

  1. In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened.
  2. Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 piece: 227 calories, 15g fat (9g saturated fat), 112mg cholesterol, 448mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 9g protein.

Recommended Video