Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Here’s a recipe that Mr. D. and I really like.  I make it often when we have chili, as a way to expand the meal, when we are having chili the second time around.  This is a moist cornbread with a slightly sweet corn flavor and can be served as a side dish with any meat entrée.  Adding the broccoli is a good way to get picky eaters to eat some veggies, and the cheddar cheese just seals the deal in my opinion.

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The original recipe for this dish calls for cottage cheese, but I had a small amount of ricotta cheese to use up so I used that instead.   The texture of the cornbread was moist and creamy, but could be cut into squares.  The dish you see here in my pictures contains only half a recipe (9″-square pan), but the full recipe makes a 13 x 9″ pan.

CORNBREAD WITH BROCCOLI AND CHEESE

Yield:   serves 12IMG_6322

Ingredients:

  • 1 cup cottage cheese ( or substitute ricotta cheese)
  • 3/4 cup butter, melted (for half recipe use 4 Tablespoons)
  • 4 eggs
  • 2  ( 8.5-ounce) packages corn muffin mix
  • 1 ( 10-ounce) package frozen chopped broccoli, thawed and squeezed dry.
  • 1 large onion, chopped
  • 1  1/2 cups shredded cheddar cheese, divided**

**  If you would like to off-set the sweetness of the cornbread, go with an extra sharp cheddar.

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch baking dish.

2.  Whisk cottage cheese, butter and eggs in a large bowl.  Stir corn muffin mix into the mixture just until moistened.  Fold in broccoli, onion, and 1 cup cheese.   Pour into prepared baking dish and sprinkle with remaining 1/2 cup cheddar cheese.

Ready for the oven.

Ready for the oven.

3.  Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes.  Cool in the pan for 10 minutes before slicing and serving warm.

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SOURCE:   Allrecipes.com

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