Broccoli Puff Cornbread
A savory broccoli and cottage cheese cornbread with onions, baked to perfection. Perfect for family dinners, potlucks, or as a comforting side dish with a crispy crust.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a round casserole dish.
- In a large mixing bowl, combine the two Jiffy corn bread mixes.
- Add the eggs, melted butter, chopped onions, cottage cheese, and broccoli (or chopped fresh broccoli).
- Mix until well combined.
- Pour the mixture into the prepared casserole dish.
- Bake at 350°F (175°C) for 45 minutes or until golden brown and cooked through.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using one stick of melted butter instead of two. You can also substitute sour cream for cottage cheese for a tangy twist. If you're short on time, use frozen chopped broccoli instead of fresh; just thaw and drain it well before adding to the batter. This dish can easily be adapted to incorporate leftover vegetables from the Lemon-Pineapple-Cream Cheese Salad for added flavor.
Serving Suggestions
This Broccoli Puff Cornbread is delicious served warm as a side dish to a hearty soup or salad. It pairs beautifully with the Broccoli, Tomato And Basil Frittata for a satisfying brunch. You can also serve it alongside grilled meats or as a vegetarian option at potlucks. Garnish with fresh herbs for an extra touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated evenly, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Puff Cornbread contains roughly 546 calories, with 8g protein, 50g carbohydrates, and 35g fat. It is a good source of protein (17% of the Daily Value), dietary fiber (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 476mg per serving (21% 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 make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you're ready to bake. Just give it a quick stir before pouring it into the casserole dish.
Can I use different vegetables in this cornbread?
Absolutely! Feel free to experiment with other vegetables like spinach, bell peppers, or even corn. Just make sure to chop them finely and adjust the moisture level if needed.
Is this recipe suitable for freezing?
Yes, you can freeze the cornbread after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months, and you can thaw it in the refrigerator before reheating.
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).