Photo: Broccoli Cheddar Cornbread Recipe
Ingredients
- 2 (8.5-ounce) boxes corn muffin mix
- 1/2 cup whole milk
- 2 cloves minced garlic
- 1 (8-ounce) container cottage cheese
- 4 large eggs
- 1 tablespoon salt
- 1 cup plus 2 tablespoons grated Cheddar
- 1 stick unsalted butter or margarine
- 1 medium onion, chopped
- 1 (10-ounce) package frozen chopped broccoli, thawed but not drained
Directions
Preheat oven to 375 degrees F.
Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
Bake in oven until golden, 30 minutes.
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By lgray32_12109789
Chickasaw, 39
on May 03, 2013
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Very tasty. I cut the recipe in half because there is only 2 of us. I steamed the broccoli in the microwave. I didn't have cottage cheese so i substituted cream cheese and placed the onions and garlic in the bowl with the butter that i melted in the microwave. Next time I will purchase the cottage cheese. Also, I used salted butter and did not add any additional salt. I will probably reduce the butter next time but I had already made so many changes.
By cookingmachine
on November 29, 2012
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The Neely's never let me down... this was delish! I made it exactly how it was listed and it came out great! My family loved it and asked me to make more!
By cubancari
Asheville, NC
on July 19, 2012
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Best cornbread ever, moist, tasty and delicious. We had a contest for the best cornbread at the office, I made this recipe and won first price. I will make this again for my family and friends. The Neelys are always right on!
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