This cornbread is the one that changed my mind about cornbreads. I went from disliking it to loving it all because of this recipe.
This cornbread is a sweet one with an added benefit of broccoli. A delicious way to get some more vegetables in your diet.
Broccoli Cornbread with Cheese
Ingredients:
- 1 cup cottage cheese
- 3/4 cup unsalted butter, melted
- 4 eggs
- 2- 8.5 ounce packages corn muffin mix
- 10 ounce package frozen chopped broccoli, thawed and well drained
- 1 large yellow onion, chopped
- 1 1/2 cups shredded cheddar cheese, divided
Directions:
- Preheat oven to 375º F. Grease a 9x13 baking dish.
- In a large bowl beat together the cottage cheese, melted butter and eggs.
- Stir in muffin mix just until combined.
- Fold in broccoli, onion and 1 cup cheddar cheese.
- Pour batter into prepared pan and sprinkle with remaining 1/2 cup cheese.
- Bake for 35-40 minutes or until an inserted toothpick comes out clean.
- Cool in the pan for 10 minutes before slicing and serving.
Notes:
To make sure the broccoli is well drained squeeze it dry with some paper towels.
Serves: 12
Calories: 381
Total Fat: 19.2g
Saturated: 11.5g
Polyunsaturated: 0.9g
Monounsaturated: 5.3g
Trans: 0g
Cholesterol: 130.4mg
Sodium: 213.7mg
Potassium: 137.6mg
Total Carbs: 3.2g
Dietary Fiber: 1g
Sugars: 1.6g
Protein: 9.8g
Vitamin A: 17.3%
Vitamin C: 23.8%
Calcium: 16%
Iron: 4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from All Recipes Magazine.
