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Broccoli Cornbread

Sandy doesn’t even like cornbread, and yet this is one of her favorite dishes. If you weren’t one before, we’ll make a cornbread lover out of you, too. This dish is extremely easy to make and works great when paired with our CQ’s Royal Cottage Pie (page 38) or our Shrimply Delicious Shrimp and Grits (page 54). It also can stand proud all on its own, making a great appetizer or a replacement for the rolls in your bread basket!

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

Cooking spray
2 (8 1/2-ounce) boxes Jiffy cornbread mix
1 1/2 cups cottage cheese
1 (10-ounce) box frozen broccoli cuts, thawed and well drained
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 large eggs
1/4 teaspoon salt

Preparation

  1. Step 1

    Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.

    Step 2

    Combine the cornbread mix, cottage cheese, broccoli, butter, eggs, and salt in a large bowl. Pour into the prepared casserole dish and bake for 30 minutes or until the center is firm and the top is golden brown.

  2. note

    Step 3

    Vegetarian friendly!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsCornbreadBreadBroccoli/BroccoliniVegetableStarterSideDinnerNut FreeVegetarianEasyOne-Pot MealsQuick5 Ingredients or FewerBakingCookbooks
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