Cheesy Broccoli Cornbread 🧀🥦
Chris Gan @ChrissyAlpha
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
Open in Cookpad AppCooking Instructions
- 1
Assemble your ingredients.
- 2
Preheat oven to 375°F.
Lightly grease an 8 x 8” pan with cooking spray.
- 3
🧅 Dice half an onion.
🥦 Chop the thawed broccoli, if necessary.
🧄 Mince 1 clove garlic.
- 4
🧅 Fry the onion in a few teaspoons of olive oil until soft and translucent.
🥦 Add the broccoli and fry until it is cooked through and warm.
🧄 Finally, add the garlic and sauté for 1 minute more.
Set aside to cool slightly.
- 5
In a large bowl, combine the eggs, cottage cheese, milk, grated cheese, and salt. Whisk well to combine.
- 6
Gently stir in the cornbread mix until it is just moistened.
- 7
Fold in the sautéed vegetables.
- 8
Pour the batter into the prepared pan. Sprinkle the top with the reserved grated cheddar cheese.
- 9
Bake in the preheated oven for 25 minutes until golden and a toothpick tests clean.
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