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Cornbread 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!”
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12-15 servings


  • 1 cup chopped onion
  • 1 cup butter, cubed
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 cups shredded cheddar-Monterey Jack cheese
  • 6 large eggs
  • 1-1/2 cups 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 cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno.
  • Transfer to a greased 13x9-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.
Nutrition Facts
1 piece: 290 calories, 20g fat (12g saturated fat), 135mg cholesterol, 497mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 11g protein.
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  • luigimon
    Mar 2, 2014

    Oh so good!! I too, could eat a whole pan. These are addicting.....good cold, too!!!

  • mariejmail
    Dec 31, 2012

    No comment left

  • kirbijo
    Mar 30, 2011

    I love this cornbread. I could eat the whole pan all by myself (=.

  • preacherswife82
    Sep 8, 2008

    No comment left

  • Monkeyshines
    Sep 3, 2008

    OOPS! I didn't see your name was "HOLLY"...sorry... :-0!

  • gold1951
    Sep 3, 2008

    I have made this several times from a Food Network Show recipe.  It is really delicious and brings lots of compliments, both verbal and adding to the meal.

  • Monkeyshines
    Sep 3, 2008

    You really mean "Holy" bread, right? :-)