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READY IN 40 mins

Broccoli Cheese Cornbread

Read Reviews (55)

"This is a quick way to make a real treat for your family. It's got plenty of broccoli and onions to give it a yummy savory flavor." — MARBALET

Ingredients Edit and Save

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Original recipe makes 1 11x7 inch pan Change Servings

4 eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped

1/2 cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt

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Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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This was yummy. Here are the changes I made: used about 2 tbsp of margarine instead of 1/2 cup of butter (because I cannot bring myself to do that to my family) and sprayed the glass baking dish with PAM; made my own cornmeal mix (1cup each of cornmeal and flour and 1 tbsp baking powder with 1 tsp salt makes about 300 g, so I mixed this up and used only about 240g which equals 8.5 oz as the recipe had asked for); and finally I substituted egg substitue for the four eggs to make it lighter. It was done in about 20-25 minutes (on account of the glass dish I think...took less than the predicted 30 minutes). It is really nice. YOu have to like onions though because the flavour is very dominant....might try green onions next time. Also if you like something like bacon or ham pieces would probably go really well. Thank you very much for the recipe...Really easy and with my modifications ( I think) healthy enough for me to make it again.

—ANOOSHKA

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Most Helpful Critical Review

Sep 09, 2004

While baking this cornbread smells delicious, like broccoli casserole. But don't let that fool you, the taste was so bland I could not finish one piece. My husband and I agreed that there was something missing, but I am not sure what. Also, the 4 eggs made it seem very soufflé like, unlike most cornbreads I enjoy. I will not make again

—Julie

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70 Ratings

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Oct 26, 2003

I made this for guests and they went head over heals for it. As we were eating, the suggestions begain flying about. Some thought you could addd bacon, ham, peppers. Others said salsa, sour cream, etc, etc. This is great just the way it is but if you wanted to add to it, it should only make it better. It is a solid 5 stars

—GENE PETER

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Sep 24, 2003

I loved this cornbread! My friends that don't even like cornbread really enjoyed it! I'd give it more than five stars if I could! Very moist and delicious! Goes great with stew!

—Kara

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Sep 24, 2003

This was a tasty cornbread. I added some shredded cheese with mine and sprinkled a little extra on top. I did have to bake my cornbread much longer, but it was because of the pan I used.

—JL8MP31

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Sep 24, 2003

This is FANTASTIC! I ate this last night at a baby shower, and it was WONDERFUL!!! I cannot wait to make it myself!

—CRIMSONVIXEN7

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Sep 24, 2003

This is yummy! Had I not made so many funny substitutions, I'm sure I would've ended up with a perfect cornbread! As it was, I can still see its potential. ;o) I have never heard of self-rising cornmeal mix, so I was thankful to read instructions on how to make it in one of the previous reviews! (1 c. cornmeal, 1 c. flour, 1 T. baking powder, 1 t. salt). Silly me forgot to measure 8.5 oz of this mix - I ended up with quite dry bread! Also, I was out of margarine, so I substituted 2 T. of oil for the margarine, since I was afraid to overdo it!.... likely the margarine would've worked better. I used a 9" cake pan, and it didn't cook in the center very well - it was too thick, I guess! Who knew there was such a size as 11x7 for a pan?! Oh well! Thanks for a good recipe, I will definitely try this one again soon with all the right ingredients and pans! :oD

—CANUCKATLARGE

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Oct 29, 2003

Very tasty! The dish came out perfectly. I will certainly make this again. I made it with low-fat cottage cheese, and Egg Beaters which seemed to work just fine.

—PLUMMERJ

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Nutrition

Calories
185 kcal
9%

Carbohydrates
16.7 g
5%

Cholesterol
92 mg
31%

Fat
10.4 g
16%

Fiber
2.2 g
9%

Protein
7.2 g
14%

Sodium
601 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Cheese Cornbread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 185
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 5.7g 29 %
Cholesterol 92mg 31 %
Sodium 601mg 24 %
Potassium 157mg 4 %
Total Carbohydrates 16.7g 5 %
Dietary Fiber 2.2g 9 %
Protein 7.2g 14 %
** Sugars 0.9g
Vitamin A 18 %
Vitamin C 23 %
Calcium 14 %
Iron 17 %
Thiamin 16 %
Niacin 19 %
Vitamin B6 12 %
Magnesium 9 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.