Greek Cornbread
A savory Greek-inspired cornbread loaded with broccoli, cottage cheese, and onions, baked to golden perfection, ideal as a hearty side or brunch dish for family gatherings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Melt the oleo in a 9 x 13-inch cake pan, leaving some to coat the pan and pouring the rest into a mixing bowl.
- Add the beaten eggs, corn muffin mix, chopped onion, cottage cheese, and frozen chopped broccoli to the bowl. Mix well with a fork or spoon.
- Pour the batter into the prepared pan and bake for 30 minutes or until golden brown.
- Once baked, top the cornbread with your favorite cheese and serve.
Tips & Substitutions
For a twist on flavor, try adding feta cheese or olives to the batter for a Mediterranean touch. If you don't have oleo, melted butter can be used as a substitute. For a healthier option, consider using whole wheat corn muffin mix. Chopped spinach can also replace the broccoli for variation. This cornbread can be served as a side with lentil and squash soup for a nutritious meal.
Serving Suggestions
This Greek cornbread makes a great accompaniment to grilled meats or a fresh salad, enhancing any meal. For a complete vegetarian feast, serve it alongside spanakopita or seasoned rice. Top with your choice of cheese right before serving for added flavor. It pairs beautifully with savory bread, making it perfect for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30 seconds or in the oven at 350°F (175°C) until warmed through. This cornbread also freezes well; wrap it tightly and store it for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Cornbread contains roughly 700 calories, with 15g protein, 124g carbohydrates, and 17g fat. It is an excellent source of protein (30% of the Daily Value), calcium (27% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 815mg per serving (35% 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. Just make sure to steam or blanch it first to soften it slightly before adding to the batter. This will help ensure even cooking and a tender texture in your cornbread.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, substitute the Jiffy corn muffin mix with a gluten-free corn muffin mix. Ensure that all other ingredients, especially the cottage cheese, are also gluten-free. This way, you can enjoy a delicious gluten-free version without compromising flavor.
What can I use instead of cottage cheese?
If you want to replace cottage cheese, ricotta or plain Greek yogurt are excellent alternatives. They both provide a similar creamy texture and add moisture to the cornbread. Just be mindful of adjusting the quantity if using yogurt, as it can be thinner than cottage cheese.
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).