Broccoli Cheddar Cornbread

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

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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4.6 172
It's the best cornbread recipe ever! item not reviewed by moderator and published
This is really good! For those who don't like cottage cheese - don't worry, it totally melts into the bread and you wouldn't even know it was there if you hadn't made it yourself. Just make sure you read all of the directions prior to preparing. They tell you to mix ALL of the ingredients together except for 2 T of the cheddar cheese. Then, in the next paragraph, they tell you to melt the butter to sauté the onions and broccoli - so, just a word of caution. This is a great dish for a potluck - so enjoy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Great flavor and great way to get kids to eat veggies and cornbread! item not reviewed by moderator and published
This is a crowd pleasing side dish, if you want a bumped up, turnt up cornbread, look no further. I recommend stirring the broccoli mixture into the batter, it evenly distributes the veggies into the corn bread. I have made this 3 times and am already planning to make it again. The girls at work insist on it, they are not easy to please. item not reviewed by moderator and published
DON'T add salt! My first try was far too salty. There is plenty in the cornbread mixes. Also, STIR onion and broccoli mixture into the batter. I made it in my fry pan as directed and was disappointed that the bottom of the bread was almost slimy upon serving. Flavor delicious. Cottage cheese gives moisture and is unidentifiable to those who have second thoughts. item not reviewed by moderator and published
This cornbread was awesome great job!!!!!! : item not reviewed by moderator and published
This cornbread was great, I only had a 13 x 9 baking pan it worked out great. I madea sample dish to make certain it tasted okay for our dinner at church tomorrow. I have no worries about this dish being enjoyed. item not reviewed by moderator and published
Someone brought this to our quilting club luncheon and it was the best. It all disappeared from her platter in a matter of minutes!! item not reviewed by moderator and published
I made this cornbread for my teenage kids didn't think they would eat it. Wrong Loved it will be making it for christmas dinner also have to take some to work for a co-worker and her kids. item not reviewed by moderator and published
First time I made this the broccoli and onions did stay on the bottom. But the second time I made it and i did mix everything together and HOLY COW this is the best cornbread i have ever had. Those Neelys know how to cook good food. item not reviewed by moderator and published
As written this recipe does not work. You will end up with yummy cornbread sitting on top of a slimy layer of cooked broccoli. The cooked broccoli and onion must be fully combined with the batter before baking. item not reviewed by moderator and published
My husband is from Jamaica and not a big fan of cornbread, I tried this recipe even though I don't like cottage cheese. The cottage cheese is the secret to how incredible moist the bread is; this is really a great recipe. My husband just loved it and stated "that's the best cornbread I ever had, your such a great cook". item not reviewed by moderator and published
This was very yummy, only the boxed cornbread is a little too sweet. I want to try it again with cornbread made from scratch. item not reviewed by moderator and published
I love this cornbread... I added a little bit of white sugar and blended the batter with the broccoli, garlic & onions and it was very soft and moist even 1 day later.. this is a my family's favorite cornbread now thanks guy's.. item not reviewed by moderator and published
The best cornbread ever. It was fairly easy to make and freeze for later. item not reviewed by moderator and published
I don't usually go for recipes with words like "Broccoli" and "Cornbread" in them. But this dish is simply wonderful. It's moist and flavorful. The cornbread flavor is there, but doesn't dominate. I used extra sharp cheddar to help the cheese flavor compete with the other ingredients. I also used a 12 ounce bag of frozen broccoli florets and sliced them into smaller pieces. Because I used salted butter, I decreased the salt to one teaspoon. Don't limit this dish as an accommpaniment to chicken and pork. It goes quite well with a steak. I can't wait to have it with ham. item not reviewed by moderator and published
I would have never thought this combination would taste sooo good. My cousin brought it over for dinner and I couldn't stop eating it. I asked where she got the recipe. When she told me I looked it up and couldn't believe some of the ingredients. This is a winner! item not reviewed by moderator and published
This was easy and delicious! Just one word of warning-decrease the salt. item not reviewed by moderator and published
I thought it was good, my husband ate it but wasnt crazy about it. item not reviewed by moderator and published
Perfect example of good ol' southern flavor and deliciousness! item not reviewed by moderator and published
So good! Lots of flavor. Nice change from the regular corn bread recipe made at holiday time. item not reviewed by moderator and published
I love it. I've made it a few times and it's always a hit with the family. item not reviewed by moderator and published
My mom came to visit and this episode came on, so naturally she made this because it looked so good. I don't like cottage cheese so she omitted that ingredient and it was delicious! item not reviewed by moderator and published
Really good even for sneaking in some veges for the kids lol... item not reviewed by moderator and published
I love this recipe. I have been making it for potlucks and family gatherings for about a year now (whenever the episode first aired). It's perfect, no changes necessary and it's always a hit. item not reviewed by moderator and published
I made this for a 2nd time last night. The first time I followed the directions to the letter. Made some changes to the preparations for the 2nd time and it was even better than the first time. I sauted the onions and broccoli with the butter AND with the minced garlic in a frying pan. Then followed the directions for the batter (without the garlic since I have it with onions/broccoli and substituted ricotta (16ozfor the cottage cheese (No self-respecting Italian would ever use cottage cheese!. Added small can of kernel corn (drained and cut the salt to 2 teaspoons. I then blended the onion/broccoli mixture WITH the batter and poured it into pan and baked it in oven. Combining the batter with the onion/garlic/butter/broccoli mixture instead of pouring the batter over the mixture made this recipe more moist and flavorful this way. item not reviewed by moderator and published
very good. used low fat cheeses and not all of the butter. @ hattie54...how can you rate something and add changes before you have even made it!! Make the recipe THEN post your comments! item not reviewed by moderator and published
I saw Gina make this cornbread on television, and I said "what the heck?! I'll try it." It is absolutely delicious. I make it, and I couldn't stop eating it. I made it again today, and again, I can't stop eating it. Pat and Gina, I love your show. Y'all seem so in love that I think it's what helps to make the food so good! item not reviewed by moderator and published
I saw this recipe this morning as well. I didn't feel like going to the store so I completed omitted the cottage cheese. I used my cast iron skillet to bake the cornbread in. It come out wonderful! item not reviewed by moderator and published
This recipe looked so good on TV this am.I would probably tweak the recipe some like using fresh sauteed broccoli and subbing the salt with garlic salt.I also will use 3 eggs instead and sub ricotta for the cottage cheese.I'll use extra sharp white cheddar.Looking forward to baking this in my big cast iron pan. item not reviewed by moderator and published
I made this last night and it was tasty. I agree with the other reviews, that it would have been better if the onions and broccoli would have been stirred through the batter, instead of being poured on top of it. I didn't put as much salt in it as was called for either. item not reviewed by moderator and published
This is the same recipe you can get on the Jiffy Corn Muffin Mix website - only with the fat content way up - a lot more butter and cheese. I have tried it both ways and to be honest, it's better with the broccoli and onions mixed into the mix, rather than pouring the batter on top of the sauteed onions and broccoli. I must admit that adding the cheese is a plus, but not the additional butter. And a TABLESPOON of salt??? I understand about making a recipe your own, but at least give credit where credit is due. That's the reason I gave it 3 stars. I also agree with Andrew - how could this recipe be made properly in a 10-inch skillet OR an 11 by 17-inch baking dish. The area of the skillet and the baking dish is completely off. Something would have to change. I have read this before - the Food Network needs to work on quality control! item not reviewed by moderator and published
I used buttermilk and fresh broccoli. My husband enjoyed this recipe very much. At 30 minutes it was not done, cooked for 45 minutes.This is a keeper.Tastes good with regular milk, however, richer with buttermilk. item not reviewed by moderator and published
I make this cornbread for most occasions, my family and friends love it. I add some red and green bell peppers with some cinnamon powder, sooo good. Thanks for sharing this recipe item not reviewed by moderator and published
I followed the recipe to the "T"... I only added a chopped jalapeno because we like it hot. I have made many different recipes of this before, but this one is the ultimate! I took some to my in laws, and they raved on it, gave them the recipe too! item not reviewed by moderator and published
I'm not one for cottage cheese but I doubt it would be as surprising moist without adding it. Wonderful combination of flavors. Definite keeper! item not reviewed by moderator and published
This looks really great and I can't wait to make it, but I'm not sure how I'm going to do it. I have a 10 in. skillet, but I'm not sure if it's oven proof (it's quite old/worn). And doesn't the 11x17 alternative seem much larger than the skillet would be? Help! Any advice from someone who has made it?? item not reviewed by moderator and published
THIS IS TRUELY A KEEPER!!! THIS WAS MY FIRST TIME PREPARING YOUR FANTASTIC BROCCOLI CHEDDAR CORNBREAD. COULDN'T PUT IT DOWN. THANK GOODNESS I MADE SOME FOR MY PARENTS. THIS IS A KNOCK-OUT !! EASY, FAST AND LEAVES YOUR TASTE BUDS WANTING MORE. THE HONEY CORNBREAD IS IN THE OVEN RIGHT NOW. WILL GIVE YOU A SHOUT OUT ON THAT ONE TOO. THANK YOU item not reviewed by moderator and published
I think my baking dish was too shallow, but it was tasty! item not reviewed by moderator and published
This is a great recipe for any cooker its preparation is easy and quick and overall the flavor is excellent. I did it the first time and then many times, in my family everybody enjoys to eat it. Thanks Gina and Pat for this special cornbread. M. Cras Roselle, NJ item not reviewed by moderator and published
My Mee - maw has been making broccoli - cheese cornbread for as long as I can remember. My Mama used to make it also, just not as often as I hoped for her to. I found this recipe and it tastes EXACTLY like the broccoli cornbread that my Mee-maw and my Mama used to make... dare I say better? I try to make this as often as I think of it. We don't eat cottage cheese so I don't always have the ingredients on hand , but this cornbread NEEDS the cottage cheese for the moisture. Whenever I make this, it is gone by the end of supper. My husband can eat half the pan. My two year old and my three year old gobble it up too! Don't make this if you are on a diet because you won't be able to help yourself ;-) item not reviewed by moderator and published
I cooked this cornbread today & it was delicious. I did have to leave out the cottage cheese b/c I didn't have any, but it was still good. I will definitely do it again next time with the cottage cheese. Love it item not reviewed by moderator and published
I have made this time and time again (my grown son thinks it is dessert) according to the receipe and it turns oout perfect every time. I like Ginas voice and Pat doesn^t seem to mind her bossing him around in the kitchen. I think someone is jealous of their good relationship. I am 78 and I sound like a child. when I answer the phone people ask if my mother is there. Cheer up most of us think you are great, I especially like that you cook things we can afford. please don* t use my name. item not reviewed by moderator and published
I made this yesterday and while the smell was incredible, the taste quite good, I found the consistency very dense/heavy. I noticed that while it was cooking it rose quite high but after I took it out of the oven, it sank and got quite dense. I didn't add 1 tablespoon of salt, just 1 teaspoon and I used 3 eggs instead of 4. Other than that I followed the recipe as printed. I did mix the broccoli/onion/garlic mixture into the cornbread mixture before baking. My family did not tear into this as they usually do with my regular cornbread. I wonder if the cornbread mix had anything to do with it -- I used Jiffy Corn Muffin Mix which is a sweetened cornbread mix. With all the extra ingredients it was not a sweet cornbread. The salt content was perfect. I will try it again another time maybe using another cornbread mix that is not sweet. Did anyone else encounter the issues I did - the dense/heaviness of the cornbread item not reviewed by moderator and published
This is by far the best cornbread i've ever had. It's moist and simply delicious. i used fresh broccoli as i don't like frozen vegetables(too soggy). i chopped up the broccoli and sauteed with onion and garlic with a bit of olive oil and butter. i actually made 2 batches and added jalapeno to broccoli mixture in one of the batches. i also left the broccoli on the bottom. My family could not get enough. this recipe is definitely a keeper. item not reviewed by moderator and published
Being a fan of jalapeno cornbread using corn, I thought this would be a tasty variation using broccoli. I followed the recipe with only a few modifications, and it was wonderful. Since I used salted butter, I used only 1 tsp. of salt, added 2 chopped jalapenos for a little kick, and mixed the veggies into the batter before pouring the mixture into a greased 9 x 13 pan. It makes a lot, so I've got leftovers to serve with slow cooker black eyed peas for New Year's! Yum! item not reviewed by moderator and published
This recipe came out so good! It was very moist and delicious. The only thing I didn't like about it was the soggy veggies on bottom. Next time, I will mix the veggies into the batter before baking it. Thanks Neelys' for another great recipe! item not reviewed by moderator and published
I would like to try this recipe, could someone please tell me how to make Cheddar batter. Thank you item not reviewed by moderator and published
I followed the recipe except for the 1 tbsp. of salt because it seemed like a lot. Instead I only used 1/2 tsp. (I'm cutting back on my sodium intake). Lo and behold, 10 minutes after I put the cornbread in the oven I realized I forgot to add the cottage cheese! At first I was disappointed and not sure if it was going to be good but, since I'm also cutting back on dairy and cholestorol, I thought it would be ok. It was more than ok...it was good. I can see many variations on this. Next time I will try to make it "lighter" by using a "healthier" margarine instead of butter, trying a lighter cheese like mozarella or fat free cottage cheese and, use less eggs or maybe just one egg and a couple of egg whites! Thanks much!! item not reviewed by moderator and published
Generally I don't use recipes because I hate following directions but after being home all summer and then having my maternity leave extend that time off I decided to give it a whirl. This was the first of three recipes I tried and wow!!!! The recipe was easy to follow even though I had to mix my own cornbread batter because I was short a package of mix. When I took it out of the oven it was soo beautiful I took pictures of it and sent it to my family and friends. I was very proud of how it looked. My mom tasted it and fell in love with it - she is hard to please because she is a picky eater. My husband actually said that he liked the cornbread.... out loud. He even said "mmmm!!!" This was exciting because this man has never eaten my cornbread in the whole 6 years we have been together and I am a fabulous cook, trained by my mom in the way of the Mississippi Delta! He ate all of the bread on his plate!! I will make this cornbread for my family every chance I get. My 8 year old said he liked it but I know he needs to eat it a few more times. Both my guys are not good with change but they took to this one pretty good. Thanks to the recipe maker (s)! item not reviewed by moderator and published
I made this the first time following the recipe, as is, on the website except I used less salt because I thought a whole tablespoon a bit much. Wrong! It really does need the salt. The next time I made it I used more salt but not a whole tablespoon because I use salted butter. When I saw that show again, the Neelys cooked the garlic w/the onions which is how I thought it should be done. I only used 2 eggs though and folded the broccoli mixture into the batter after pooring into pan because I did not like the soggy veggies on the bottom. My cornbread came out moist and delicious (and my sister's dog who loves cheese stole a piece off of the table and woofed it down!). I love every aspect of Down Home with the Neelys and hope it stays on for a very long time! item not reviewed by moderator and published
i made it and i love it .. its so easy to make and it good item not reviewed by moderator and published
THIS IS THE EASIEST CORNBREAD TO MAKE AND YOU WILL BE AMAZED HOW GREAT IT TASTE. THESE ARE THE RECIPES I ENJOY MAKING BECAUSE THEY ARE GREAT FOR BEGINNERS AND YOU CAN'T FAIL. IT WILL ENCOURAGE YOU TO CONTINUE TO LEARN AND BECOME A BETTER COOK. VAB, ARIZONA item not reviewed by moderator and published
I had on hand all the ingredients to make this recipe. I read the reviews and made slight changes ( 1 less egg also mixed the broccoli mixture into the batter ). The texture was good and the recipe sounded like a good try being that i like all the ingredients, but i didn't see where the ingredients complemented each other. Would i recommend this recipe? "Um not so much" item not reviewed by moderator and published
I loved it when I first tried it and I have a co-worker that makes it for a lot of potlucks at work as muffins instead and it always gets rave reviews. Great recipe! A definite keeper for cornbread lovers! item not reviewed by moderator and published
I made this last night and my family loved it! It was a bit salty so next time I will use 1 tsp of salt or use unsalted butter. Great job once again!!! item not reviewed by moderator and published
This was wonderful! SOOOOOOOOOOOOO good item not reviewed by moderator and published
This was very good. Because I dont eat alot of salt I reduced the salt to 3tsp instead of 1tbl and it was perfect. Next time I will try mixing in the broccoli instead of leaving it on the bottom. item not reviewed by moderator and published
Very easy recipe and wonderful flavors. Came out perfect but I read the reviews and used reg butter and no salt.Went great with fried pork chop vegtable soup that was featured on the same episode.The Neely's are great.We will use this a bunch.THANKS GINA , PAT and Grandma Neely item not reviewed by moderator and published
I made this recipe and I couldn't believe that it would call for 1 TABLESPOON of SALT. So I only added 2 teaspoons.... which was still tooooooo salty!! After my family tasted it, I had to throw it away. Do you think someone typed in "Tablespoon" instead of "teaspoon" ??? I followed the recipe exactly except for the salt and as I said before it was still toooooo salty!! I was very upset when I had made my whole dinner to include this cornbread recipe and then no one could eat it. item not reviewed by moderator and published
I made this last night and everyone loved it. I only have one question. How come the broccoli and onions stay at the bottom. When you look at the picture on food network it looks like the filling is in the middle. That is what I want. Yet I did exactly when they stated to do. Help! item not reviewed by moderator and published
Really good. I used 2% milk and garlic powder since I forgot to buy garlic. Turned out really well! Yum :) item not reviewed by moderator and published
I got this recipe from my mother-in-law years ago. I make it often for pot lucks or parties at work and it never fails to please. item not reviewed by moderator and published
This cornbread is SO good! Definitely a saver! item not reviewed by moderator and published
I made this dish during the holidays. It was so wonderful that I decided to make it again today. This time I did mix it all together and did not switch out the skillet for the pan. I am thrilled. My alterations are: I used soy milk (instead of regular milk), promise (instead of butter) and added pepper (fresh ground of course). It is awesome!!! item not reviewed by moderator and published
I love this recipe! I made it many times, but I put a different spin on it. I replaced the broccoli ,with Jalepenos and Corn and everbody loves it! item not reviewed by moderator and published
I have made this cornbread at least three times. It just keeps getting better and better. This cornbread compliments a good bowl of stew wonderfully or you can eat it plain it just great!!!!! I think the trick is to make sure you use a deep cast iron skillet and don't substitute for any other skillet. item not reviewed by moderator and published
As per the other reviews I only used half the salt, but I should've put more. Next time I will use only HALF an onion and one less egg. It had this weird texture, but it wasnt from the cottage cheese, which I think made it moist. The eggs, I think, might be the culprits for the spongeyness...but the concept here is great, needs work though. item not reviewed by moderator and published
I used the jiffy mix. it wasn't as cheesy as I would've liked, however it was a good spin on the regular cornbread, and the kids really liked it! item not reviewed by moderator and published
I just made this for our November birthday celebrations at work and it was a big hit. Several people asked me for the recipe. My husband who does not like cornbread gave it a 7 on a scale of 1-10. That says alot! This recipe was great!!!! item not reviewed by moderator and published
I HAVEN'T TRIED THIS YET BUT PLAN ON MAKING THIS FOR MY THANKSGIVING DINNER PARTY. NEELY'S I LOVE YOUR SHOW AND ALL YOUR RECIPES. I THINK YOU BOTH ARE GREAT AND SHOW MUCH RESPECT FOR ONE ANOTHER. THOSE OF YOU WHO RATE THEIR SHOW PROBLY DON'T LIKE THE FACT THAT IT'S TWO BEAUTIFUL, SUCCESSFUL AFRICAN AMERICANS. ME, I'M ITALIAN WOMAN WHO SAYS MORE POWER TO YOU BOTH. KEEP THE RECIPES COMING. I MAY ADD A LITTLE TWIST TO SOME OF YOUR RECIPES TO SUIT MY TASTE BUT THE BASIC RECIPES IS STILL THERE AND I WANNA GIVE YOU A MILLION THANKS IN HELPING ME ADD SOME NEW TWISTS TO MY THANKSGIVING DINNER. HAPPY HOLIDAYS AND GOD BLESS YOU BOTH!!!!!! item not reviewed by moderator and published
The kids ate the cornbread as an afterschool snack. They didnt leave any for me and it made a big pan. Next time I will mix everything together. item not reviewed by moderator and published
I made this recipe for my church and theyy totaly demoliched the whole cornbread!!! And the people in my church were asking for the recipe plus begging me to make it again!! item not reviewed by moderator and published
tastes great right out of the oven, and tastes just as great as leftovers! slap a little melted butter on top and it tastes even better! another success:) item not reviewed by moderator and published
This cornbread is amazing. Absolutely wonderful. I am my family appreciate it. I have even made this recipe for dinner parties and it is the first to go. I still get comments from a dinner party that I had back in June. Thanks so much!! Just awesome!!! item not reviewed by moderator and published
I watched the Neelys prepare this on air & decided to give it a try last night. This can make a meal in itself! It was easy to prepare but I made some of my own adaptions & used recommendations from other reviews: I used 1 stick of salted (regular) butter and omitted the extra tablespoon of salt completely. I also mixed the sauted onions & broccoli into the batter and THEN poured in it my cast iron 10" skillet. It did require longer cooking time than the recipe said--mine took about 50 minutes. I think it might be better to lower the oven temp to 350 degrees & cook 60 minutes to keep the cheese on top from browning to quickly. I also used about 1/2 cheese on top instead of just 2 tablespoons. My husband was a bit cautious at first but ended up having 3 pieces (with butter on top even)! It has a nice texture, is sweet, and the recipe makes LOTS. It's very thick. We'll have it again with soup or even eggs in place of toast. THIS ONE IS A KEEPER! item not reviewed by moderator and published
Original recipe or not this one is a winner. Thanks Gina for featuring it on the show. I did make a few changes to suit my taste. I used old fashioned cornbread mix instead of the boxed corn muffin mix because it tends to be sweet. The old fashioned cornbread mix comes in 6oz packages so I used two and used 3 eggs instead of 4. I also used only 1 tsp. of salt. It was perfect. It took about 40 mins to bake and was so moist. I was sad when it was all gone! I'll definitely use this recipe over and over. item not reviewed by moderator and published
This was a very good & different recipe. Will definitley make it again. I wont use the amount of salt that it calls for, b/c mine was salty & I love salt. item not reviewed by moderator and published
I don't know what happened with some of the other reviewers, but this recipe turned out perfect. The mixture was great and the 30 minutes cooked it to perfection! My husband loves it! I did stir the broccoli and onions into the batter...that only made sense. :) item not reviewed by moderator and published
I loved this recipe and I'm not even a big cornbread fan! The cottage cheese made it light and the cheese and broccoli really added flavor. As an added bonus, it came out every bit as beautiful as it looked on TV! I've forwarded this recipe to my friends. item not reviewed by moderator and published
Gina, girl i tried this recipe this evening and my family loved it. I didn't stir the veggies into the cornbread, but my husband called it an upside down cornbread surprise. It is definately a show stopper. item not reviewed by moderator and published
This recipe was not only very good but it required ingredients that I already had on hand-so as soon as I saw it on the show I was able to make it. This is one of the reasons I really like the Neeleys show-their dishes are not only easy and good but they use simple enough ingredients that you don't have to go the the store and hunt down. Me and my family really enjoyed this dish and it will be a constant in our home. item not reviewed by moderator and published
This recipe is a keeper that I'm sure I will serve with my chili and soups. A side note: My teenage son was helping me make this recipe and completely missed adding the eggs..this oversight resulted in a dense, deliciously moist cornbread, maybe too many eggs makes for the long cook time ?? I also used fresh chopped broccoli and sauted it with the onions and garlic, then mixed it all into the batter and back into the skilled before cooking. Topped with cheese & baked...OH SO DELICIOUS! item not reviewed by moderator and published
If I can't get a man with this cornbread, then there is just no hope. This was the best corn brean. Thanks to Pat's aunt for sharing her recipe. I'm going to serve it on my next date. item not reviewed by moderator and published
This is one of the best recipies I have gotten of this website. I was so suprised how moist it was due to the cottage cheese. It was excellent...next time I will definately try mixing everything together. Keep'em comin : ) item not reviewed by moderator and published
This was so delicous and very easy to make. Most of all, easy to remember! item not reviewed by moderator and published
This was a refreshing different take on cornbread. I did mix in the veggies, after reading the reviews afterwards it seems like I did the right thing. Also, I think the cornbread mix I used was too sweet for the savory flavors; a less sweet mix would have worked better. Other than that, it is definitely a good recipe. Additionally, I did not have a problem with the cook time as other reviewers, so you may want to make sure you preheat your oven for 10 minutes, then the 30 minute cook time should hold true. Good job Neelys :)! item not reviewed by moderator and published
This recipe definitely gives you something different to do with Cornbread. I took the other reviewers advice and mixed the broc and onions in with the batter after sauteing them. I used a 12 inch iron skillet instead of a 10inch and filled it completely. This recipe definitely makes alot of cornbread. Next time I will half the recipe since I only cook for 2. Also I cooked my cornbread for 40-45 min. item not reviewed by moderator and published
My grown children and husband adore this recipe. I do not even half the recipe because they will nibble on it for snacks, as if it is a sheet cake. I would highly recommend trying it. I did mix in the vegetables and not layer on the bottom, after reading the other reviews. I have made this several times now. It would be great with soup, as a complete meal. item not reviewed by moderator and published
I mixed the vegetables into the batter as suggested. It was fantastic. Definately a recipe worth keeping. item not reviewed by moderator and published
This was unbelievably wonderful. I could almost make a meal of this by itself. Use an extra large pan. The recipe makes a lot. item not reviewed by moderator and published
Pat & Gina, We love this recipe, and everyone that taste it wants to know the recipe. I just changed one little thing, instead of cottage cheese, I use cream cheese. item not reviewed by moderator and published
This cornbread is just the right texture and flavor. It is lighter than most cornbread recipes, and has a nice cheesy flavor, more subtle than I would have guessed from the ingredient list. After I topped it with the grated cheddar, I decided to add some cubed Mexican quesadilla type cheese (Oaxaco) that I had on hand. I highly recommend it, as it sinks in and forms a white, chewy cheese layer with the broccoli and onion. yum. item not reviewed by moderator and published
I love this recipe. I love the show and have made several things from the episodes and have yet to be disappointed. Normally I don't do reviews, but this was so good I had to write one. It was so easy to make and so good to eat. An excellent comfort food for a lazy Sunday afternoon. Can't wait to try it out on my family and friends. item not reviewed by moderator and published
This recipe was pretty good. As several people have already said, it takes longer than 30 minutes to bake. Mine was done in about 45 minutes. Next time I will use jalapenos instead of broccoli for more flavor, and add some whole kernel corn. Basically I wanted it to be Mexican cornbread, I guess. It was still good, though, just not something I would make over and over again. item not reviewed by moderator and published
The was the best cornbread I've had. My daughter liked it and she hates broccoli. item not reviewed by moderator and published
THIS RECIPE WAS VERY DELICIOUS AND VERY EASY TO MAKE. EVERYONE THAT I LET TASTE IT ASKED ME FOR THE RECIPE. IT IS SO TASTY, JUST GREAT, GREAT GREAT. item not reviewed by moderator and published

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Cooking from the Pantry