Wanda Andrews' Broccoli Cornbread
Wanda Andrews' Broccoli Cornbread offers a savory twist on traditional cornbread with added broccoli and creamy cottage cheese, resulting in a moist, flavorful side perfect for family dinners or potlucks. The combination of cheesy richness and vegetable goodness makes it a versatile dish for any occasion.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cornbread mix, cottage cheese, eggs, chopped broccoli, and melted margarine.
- Mix well until all ingredients are thoroughly incorporated.
- Pour the batter into a greased 9-inch baking pan.
- Bake in the preheated oven for 45 minutes or until golden brown and cooked through.
Tips & Substitutions
For a twist on texture, consider adding shredded cheese or diced bell peppers to the batter. You can substitute the cottage cheese with Greek yogurt for a tangy flavor. If you're out of Jiffy mix, use a homemade cornbread mix by combining flour, cornmeal, sugar, baking powder, and salt. This recipe is also a great way to use leftover broccoli from dishes like Sassy Spinach Casserole.
Serving Suggestions
This Broccoli Cornbread is delicious on its own or served warm with butter. It pairs beautifully with soups or salads, making it a perfect side dish for a light lunch or dinner. Consider serving it alongside a hearty chili or with a fresh green salad for a balanced meal. For a fun dessert, follow up with Jinny'S Easy Apple Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for about 30-60 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes, until heated through and slightly crispy on the edges.
Nutrition & Diet Analysis (per serving)
Each serving of Wanda Andrews' Broccoli Cornbread contains roughly 264 calories, with 2g protein, 14g carbohydrates, and 22g fat.
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 steam it until tender and chop it finely before adding it to the mixture. Make sure to let it cool before combining with the other ingredients to avoid cooking the eggs.
How can I make this recipe gluten-free?
To make this Broccoli Cornbread gluten-free, substitute the Jiffy cornbread mix with a gluten-free cornbread mix. Also, check that your cottage cheese is certified gluten-free, and ensure all other ingredients are compliant with your dietary needs.
Can I freeze the cornbread?
Absolutely! Once cooled, wrap the cornbread tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating to enjoy later.
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).