August 30, 2023

Broccoli-Cheese Cornbread

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Broccoli-Cheese Cornbread! Recipes for this hearty cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan. Our first step was to nix the mix and make our own cornbread. For bread that’s moist but not wet, we eliminate the buttermilk, using just cottage cheese instead, and thoroughly pat dry the broccoli. To amp up flavor, we sauté the onion in butter before adding it in and stir the hot sauce and cheddar cheese into the batter. For convenience, we bake the bread in the same skillet we use to sauté the onion, and a final sprinkling of cheese on top creates a flavorful brown crust. Use a high-quality cheese such as Tillamook.

Serve this Broccoli-Cheese Cornbread warm alongside a bowl of hearty soup or as a sidekick to your main dish. It’s like sunshine and happiness on a plate, bringing smiles and satisfaction to anyone lucky enough to taste it. So, there you have it, lovelies – a slice of wholesome heaven that’ll have you coming back for seconds!

Broccoli-Cheese Cornbread

Broccoli-Cheese Cornbread! Recipes for this hearty cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan.

Print Recipe

Prep Time 1 15

Cook Time 1

Total Time 2 15

Course Side Dish

Cuisine American

Servings 10

Ingredients

6 Tbls unsalted butter
1 onion (chopped fine)
3 garlic cloves (minced)
1 cup 5 ounces cornmeal
1 cup 5 ounces all-purpose flour
2 Tbls sugar
1 Tbls baking powder
¾ Tbls salt
8 ounces 1 cup cottage cheese (Full Fat – Small Curd)
3 large eggs
¼ cup milk
1 Tbls hot sauce (I used Louisiana Gold green sauce
12 ounces frozen broccoli florets (thawed, pressed dry with paper towels, and chopped coarsely. I did this the day before and then refrigerated)
8 ounces extra-sharp cheddar cheese (shredded (2 cups)I used Tillamook extra sharp cheddar-very flavorful)
1 stick of Kerry Gold Garlic Herb butter (melted) (optional)

Before You Begin – Thaw the broccoli and press it as dry as possible before stirring it into the batter. I did this the day before. I like to prep my onion, garlic, cheese, and broccoli the day before.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Remove from heat; set aside.
Whisk cornmeal, flour, sugar, baking powder, and salt together in large bowl. Whisk cottage cheese, eggs, milk, and hot sauce together in separate bowl. Stir cottage cheese mixture into cornmeal mixture until combined. Stir broccoli, 1 1/2 cups cheddar, and onion mixture into batter until thoroughly combined (batter will be thick).
Oil the now-empty skillet well. Pour batter into the now-empty skillet and smooth top with a rubber spatula. Sprinkle remaining 1/2 cup cheddar evenly over top. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 45 to 50 minutes. I like to melt a stick of Kerry Gold Garlic/Herb butter and pour over the top as soon as it comes out of the oven. Then let cornbread cool in skillet on wire rack for 30 minutes to 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board.