Broccoli-Cheese Corn Bread
Creamy broccoli and cheesy cornbread combines tender broccoli with melted cheese, baked into a moist, flavorful dish perfect for family dinners or potlucks.
Ingredients
Instructions
- Cook broccoli according to package directions and drain well.
- Melt margarine in a 9 x 13-inch baking pan.
- Mix the corn muffin mix, eggs, cottage cheese, shredded cheese, and cooked broccoli.
- Pour the mixture over the melted margarine in the baking pan.
- Bake at 350°F for about 25 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or chopped onions to the batter. You can substitute the cottage cheese with ricotta for a creamier texture, and any frozen vegetables can be used instead of broccoli to suit your taste. Ensure to drain the broccoli well to avoid excess moisture in the cornbread. For a sweeter version, add a tablespoon of honey or sugar to the mix.
Serving Suggestions
This cornbread is a delightful side dish for soups and stews, making it perfect alongside a hearty bowl of chili or a fresh garden salad. For an added touch, serve it with a dollop of sour cream or a pat of butter on top. It also pairs beautifully with Viki'S Ice Cream Dessert for a sweet finish to your meal.
Storage & Reheating
Store leftover broccoli-cheese corn bread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for 30-60 seconds or warm in the oven at 350°F for about 10 minutes until heated through. This bread also freezes well; wrap it tightly in plastic wrap and store in an airtight container for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Cheese Corn Bread contains roughly 693 calories, with 7g protein, 44g carbohydrates, and 55g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 850mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Simply blanch it in boiling water for 2-3 minutes, then chop and drain before adding it to the batter. This will enhance the flavor and texture of your cornbread.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the Jiffy corn muffin mix with a gluten-free cornmeal mix. Just ensure all other ingredients, like the shredded cheese and cottage cheese, are certified gluten-free to maintain the recipe's integrity.
Can I add other ingredients to this recipe?
Certainly! Feel free to customize your cornbread by adding ingredients like diced bell peppers, cooked bacon, or herbs like thyme or rosemary for extra flavor. Just remember to balance the moisture content to keep the bread from becoming too wet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).