February 11, 2018
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
Add toRecipe Book
Add toShopping List
"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."
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.
When the goblins are out and the night is upon us, hunger strikes in and these...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
10 Stars if I had that option! Made as written yesterday as a taste test w/our dinner meal & the remainder served this morning for a family brunch w/sausages & scrambled eggs. So far I've enjoyed your recipe 3 times: 1st when I found it an easy-fix, 2nd for its taste test & lastly today when it was praised by our family. I used a 9x8 in baking pan & cut 12 portions as expected. Its texture falls between cornbread & quiche, but it shines w/all the flavors present in perfect harmony. This instantly became 1 of my Go-To Favorites. TYSM for sharing this recipe. (Made for Pick Me tag game) :-)