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Corn Bread with Broccoli and Cheese

 Corn Bread with Broccoli and Cheese
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.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 290 calories,

2 of 2

Corn Bread with Broccoli and Cheese (continued)

Nutritional Facts: 20 g fat (12 g saturated fat), 135 mg cholesterol, 497 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein.