Contest-Winning Broccoli Corn Bread Recipe

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Contest-Winning Broccoli Corn Bread Recipe
Contest-Winning Broccoli Corn Bread Recipe photo by Taste of Home
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Contest-Winning Broccoli Corn Bread Recipe

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Publisher Photo
Meet the Cook: This recipe was inspired by my husband's love of corn bread. It's so good, he and folks who dine with us (like our two grown children) eat it plain. We're retired but still "commute" - between our rural home and our fishing camp! -Lois Triplet, Springhill, Louisiana
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 cup plus 1 tablespoon cornmeal, divided
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 eggs, beaten
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 carton (12 ounces) small-curd cottage cheese
  • 1 medium onion, chopped
  • 3/4 cup butter or margarine, melted

Directions

In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened. Sprinkle remaining cornmeal in a greased 13-in. x 9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Originally published as Broccoli Corn Bread in Country Woman July/August 1999, p33

Nutritional Facts

1 piece: 227 calories, 15g fat (9g saturated fat), 112mg cholesterol, 448mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 1 cup plus 1 tablespoon cornmeal, divided
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 eggs, beaten
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 carton (12 ounces) small-curd cottage cheese
  • 1 medium onion, chopped
  • 3/4 cup butter or margarine, melted
  1. In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened. Sprinkle remaining cornmeal in a greased 13-in. x 9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Originally published as Broccoli Corn Bread in Country Woman July/August 1999, p33

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Reviews forContest-Winning Broccoli Corn Bread

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2124arizona User ID: 845443 268699
Reviewed Jun. 29, 2017

"We love the combination of broccoli and corn bread here. The bread is moist and flavorful!!!"

MY REVIEW
wlyn User ID: 1074719 25075
Reviewed Mar. 1, 2011

"Delicious! I like this because it calls for original ingredients, not cornbread muffin mix. My only variation: I used fresh broccoli, (cooked crisp tender, and chopped, 3 cups). It was delicious, I will definitely do it again. Thanks for the recipe!"

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