Broccoli Cheese Cornbread From Scratch
February 11, 2018
Categories: Breads, Casseroles, Side Dishes, Dairy, Cheese, Cheddar, Cottage, Vegetables, Broccoli, Clone/Copycat Recipes, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Make-Ahead, Brunch, Game/Sports Day, Picnic, Potluck, Sunday Dinner, Kosher, Vegetarian, Make it from scratch, Kid's Lunches, Kosher Dairy more
"I've gotten away from cooking with processed ingredients when I can make it 100% from scratch using real ingredients, so when I found a broccoli cornbread recipe but it used a box of Jiffy cornbread mix...I went looking for a recipe from scratch. And I found it here: mylifeandfamilyfromscratchdotcom/2014/11/broccoli-cornbread I decided to make it a cheesy broccoli cornbread, so tweaked the recipe based on the Jiffy recipes I found. Definitely will be trying this soon."
- Serving Size: 1 (97.1 g)
- Calories 147.4
- Total Fat - 6.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 50.7 mg
- Sodium - 304.1 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 1.6 g
- Sugars - 2.5 g
- Protein - 7.9 g
- Calcium - 177.1 mg
- Iron - 0.8 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees. Spray 8x8 baking dish with cooking spray and set aside (can also be made in a 9x11 baking dish if you like thinner pieces of cornbread).
Bring pot of water to a boil, then cook broccoli for 5 minutes. Drain and set aside.
In a large mixing bowl, combine eggs, cottage cheese, sour cream, salt and butter.
In a separate bowl, mix together flour, cornmeal, sugar, baking powder and pinch of salt.
Mix the dry ingredients into the wet, and mix until well combined. Stir in the broccoli, onion and cheese.
Pour into baking pan and bake for 30 minutes, or until firm in center. Slice into squares and serve.
Tips & Variations
No special items needed.