Broccoli Cheddar Cornbread

 

The new year is fast approaching, and I realized I haven’t made very many blog posts. I have tons of pictures I took, and recipes written down of food I have made. I just need to start posting them! Here comes one of my favorite.

On New Years day we of course always make the traditional southern New Year’s menu. Pork roast, black eyed pea, lentils with collard greens, mashed potatoes, chocolate bundt cake, and cornbread. This is my absolute favorite cornbread recipes, always a great way to get your kids to eat some vegetables. I might add it’s super simple to make!

I got this recipe a few years back from my grandmother, she lives in Arkansas and this recipe she also put in her church cookbook. She made it for me once when she was visiting us in Texas, and I knew I had to make it again!!

Let me walk you through it, although it’s pretty hard to mess up.

The cast of characters are as follows. And yes I know you are probably thinking cottage cheese?! But I promise you will not regret it. I used a colby jack cheese because it’s what I had on hand. A nice cheddar would be great, as well as a pepper jack.

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Next up you will want to take your whole stick of butter and place it in the pan you will be using. I use a half sheet pan. Melt it in the oven, but be sure to keep an eye on it. You do not want to burn the butter.

 

 

In a seperate bowl whisk your eggs, and then add them with the rest of your ingredients in a large bowl. As you can see I did not use a large bowl, which made mixing pretty messy.

 

 

Spread the cornbread mixture over the top of your melted butter. Do not mix in with the butter. Just kinda put dollops of the mixture all over the pan, and then spread out with the back of a spatula or spoon.

 

 

Bake for about 50 to 55 minutes. You will then have a delicious pan of cornbread. Try not to eat the entire thing in one sitting. By the way, the corner piece is my absolute FAVORITE.

Enjoy!

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Broccoli Cheddar Cornbread

Ingredients:

  • 2 boxes of Jiffy Cornbread mix
  • 4 eggs
  • 1 cup of small curd cottage cheese
  • 1 onion, diced
  • 1 stick of butter
  • 1 box of frozen chopped broccoli 10 oz, defrosted
  • 1 tsp onion powder
  • 1 cup cheese

Preheat oven to 375.

Melt butter in half sheet pan (18 x 13). Pour mixture over the top of melted butter, do not mix. Add in dollops and spread evenly with the back of spoon.

Bake at 375 for 45 to 55 minutes. Until golden brown.

* You can make this gluten free by just subbing a gluten free cornbread mix in for the jiffy.

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