I THOUGHT I had posted this here but couldn't find it. So here ya go.


Broccoli-Cheddar Cornbread

2- 8.5-ounce boxes Jiffy corn muffin mix
4-tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
4- eggs
8- ounces cottage cheese
1- cup shredded sharp cheddar cheese
1- small yellow onion, finely chopped
10- ounces frozen chopped broccoli, (We just use the bagged florets). Chop the florets up in a food processor until they are in small pieces, or the size you want.

Preheat the oven to 375 degrees.

In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended. Stir in the cheddar cheese, onion and broccoli until evenly combined.

Spoon the batter into a 10 to 12 inch cast iron skillet and cook as you would your regular cornbread. Bake until a light golden brown and a toothpick inserted in the center comes out clean.

This cornbread SHOULD be very moist and tasty. DO NOT COOK UNTIL DRY


Serves 8 to 10.


(You can also use a 9/13 backing dish, glass is best if you don't have a cast iron skillet.