This is a nice twist on classic cornbread. The cottage cheese makes it wonderfully moist. Plus, you get the benefit of the broccoli. There’s plenty of room for customization. For example, you can use a different cheese if you don’t like cheddar. While I prefer the convenience of frozen broccoli, you can always use freshly steamed broccoli. If you double the recipe (because, really, why not?), you can bake it in a 9x13” pan. Whatever you choose, be prepared for people to ask for the recipe! 😋This recipe is modified from The Food Network#GlobalApron Week 6: Cottage cheese, Cheddar cheese#Side #Quickbread #Veggie #Savory #Potluck #Baked

As a Japanese Texan, jalapenos and cornbread are an essential ingredient for my daily diet. This recipe has been adapted from Ina Garten's Jalapeno Chedder Cornbread recipe

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

My coworker gave me this recipe from a past potluck, and now I bake this for every holiday get together. Everybody always wants this recipe because it's extremely delicious. It's also very easy, but you'd think it took more time preparing... Make this recipe your own byadding a touch of your faves like onions or bacon!!

My two favorites combined in one dish. Cheesy chili and corn bread😋 I topped mine with sour cream and made it even better.

Just tried this and it came out perfectly.

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.

#GoldenApron23

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.