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Cornbread with Broccoli and Cheese

Holly Cummings of Baytown, Texas writes, “I first made this recipe and took it to a church fellowship. One couple liked it so much they now call it “Holly Bread!”
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12-15 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup butter, cubed
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 cups shredded cheddar-Monterey Jack cheese
  • 6 large eggs
  • 1-1/2 cups 4% cottage cheese
  • 1 package (9 ounces) frozen broccoli cuts, thawed and drained
  • 1 cup fresh or frozen corn, thawed
  • 2 tablespoons canned jalapeno slices, chopped

Directions

  • In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno.
  • Transfer to a greased 13x9-in. baking pan. Bake at 400° for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 290 calories, 20g fat (12g saturated fat), 135mg cholesterol, 497mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 11g protein.

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