Here is the cornbread recipe that I promised you! I am almost at a loss for words over this cornbread…it’s really good. But since I need so share something about this cornbread with you, here is what I will say. This cornbread is the best cornbread that I have ever made, or eaten for that matter! It is ridiculously moist and the flavor is out of this world. I loved everything about it, the sautéed onions, the broccoli, the little pockets of cheese throughout, the cheese all melted and crusty on top (I’m so glad cheese is back in my life!). This cornbread is the perfect complement to a steaming bowl of soup or chili. My husband isn’t a big broccoli fan and he still liked this cornbread. Make this cornbread! You will love it!
Broccoli Cheddar Cornbread
- 2 (8.5-ounce) boxes corn muffin mix*
- 1/2 cup whole milk
- 2 cloves minced garlic
- 1 (8-ounce) container cottage cheese
- 4 large eggs
- 2 teaspoons salt
- 1 cup plus 2 tablespoons grated Cheddar
- 1 stick unsalted butter or margarine
- 1 medium onion, chopped
- 1 (10-ounce) package frozen chopped broccoli, thawed but not drained
Preheat oven to 375 degrees. Butter a 9×9 pan.
Heat the butter in a skillet. Saute onions until softened, about 4-5 minutes. Add the garlic and broccoli and saute for 2 more minutes.
In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese. Add in onion and broccoli mixture and stir just to combine well.
Pour batter into the pan. Sprinkle remaining cheddar over batter. Bake until golden, 30 minutes, or until a toothpick comes out clean. Cool for a few minutes, then serve.
*Hint: The first time I made this cornbread I doubled the recipe and used 2 boxes of Jiffy cornbread mix as well as 1 larger box of Archer Farms (Target brand) Jalapeno Blue Corn Cornbread mix. It was amazing! The jalapeno was subtle but I can tell that it kicked up the flavor just a touch from the original recipe. So play around with different mixes if you like. You never know what you might come up with! Either way, this recipe is a winner.