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Contest-Winning Broccoli Cornbread

Total Time

Prep: 10 min. Bake: 30 min.

Makes

12-15 servings

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
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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 large eggs, room temperature, beaten
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups 4% cottage cheese
  • 1 medium onion, chopped
  • 3/4 cup butter, melted

Directions

  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.
  2. Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

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

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Reviews

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Average Rating:
  • 2124arizona
    Jun 29, 2017

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

  • wlyn
    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!