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Cornbread with Broccoli and Cheese


  • 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 Daisy 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


  • 1. 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.
  • 2. 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.


Average Rating: 4.666666
  • luigimon
    Dec 31, 1969

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

  • kirbijo
    Mar 30, 2011

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

  • Monkeyshines
    Dec 31, 1969

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

  • gold1951
    Dec 31, 1969

    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
    Dec 31, 1969

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

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