Broccoli Cheese Cornbread From Scratch
Recipe: #29025
February 11, 2018
Categories: Breads, Casseroles, Side Dishes, Cheese, Cheddar, Cottage, Broccoli, Copycat or Clone Recipes, Brunch, Game/Sports Day, Picnic, Potluck, Sunday Dinner, Kosher, Vegetarian, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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).
Step 2
Bring pot of water to a boil, then cook broccoli for 5 minutes. Drain and set aside.
Step 3
In a large mixing bowl, combine eggs, cottage cheese, sour cream, salt and butter.
Step 4
In a separate bowl, mix together flour, cornmeal, sugar, baking powder and pinch of salt.
Step 5
Mix the dry ingredients into the wet, and mix until well combined. Stir in the broccoli, onion and cheese.
Step 6
Pour into baking pan and bake for 30 minutes, or until firm in center. Slice into squares and serve.
Tips
No special items needed.