Broccoli-Cheese Corn Bread
Holly Cummings of Baytown, Texas writes, “I first made this recipe and took it to a church fellowship. One couple liked it so much they now call it “Holly Bread!”12-15 ServingsPrep: 15 min. Bake: 35 min.
Ingredients
- 1 cup chopped onion
- 1 cup butter, cubed
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
- 6 eggs
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1 package (9 ounces) frozen broccoli cuts, thawed and drained
- 1 cup fresh or frozen corn, thawed
- 2 tablespoons canned jalapeno slices, chopped
Directions
- In a large skillet, saute onion in butter until tender; set aside. In
- a large bowl, combine corn bread mix and shredded cheese. In another
- bowl, beat the eggs, cottage cheese and onion mixture. Stir into
- corn bread mixture just until moistened. Fold in the broccoli, corn
- and jalapeno.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 400° for
- 35-40 minutes or until lightly browned and edges pull away from
- sides of pan. Serve warm. Refrigerate leftovers. Yield: 12-15
- servings.
Nutrition Facts: 1 serving (1 piece) equals 290 calories, 20 g fat (12 g saturated fat), 135 mg cholesterol, 497 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein.