Broccoli Cheddar Cornbread

Name: Broccoli Cheddar Cornbread
Ingredients: 1 Tablespoon Olive Oil, For Sauteeing; 1 whole Small Onion, Diced; 5 cloves Garlic, Minced; 1 head Broccoli, Chopped Into Small Pieces; 1/4 cups Water; 3/4 sticks Butter; 2 boxes Cornbread Mix, Such As Jiffy (roughly 8.5 Ounce Boxes); 1/4 cups Half-and-half; 8 ounces, weight Cottage Cheese; 4 whole Eggs; 1 teaspoon Salt; 6 ounces, weight Grated Cheddar Cheese

12 ingredients

5 steps

Ingredients

1 Tablespoon Olive Oil, For Sauteeing
1 whole Small Onion, Diced
5 cloves Garlic, Minced
1 head Broccoli, Chopped Into Small Pieces
1/4 cups Water
3/4 sticks Butter
2 boxes Cornbread Mix, Such As Jiffy (roughly 8.5 Ounce Boxes)
1/4 cups Half-and-half
8 ounces, weight Cottage Cheese
4 whole Eggs
1 teaspoon Salt
6 ounces, weight Grated Cheddar Cheese

Directions

1

Heat oven to 375 F and preheat a skillet to medium heat with the olive oil. When oil is hot add onions, garlic and broccoli and saute in the olive oil for 5-10 minutes or until softened. Remove from heat when done.
2

Combine the water and butter in a microwave-safe bowl. Heat the mixture in the microwave for 30 seconds or until butter is melted. Set aside.
3

Mix the cornbread mix, half-and-half, water/butter mixture, cottage cheese, eggs, salt and cheddar together in a big bowl (if you like, you can leave out some of the cheddar to sprinkle on the top later, or you can just grate more cheddar for the top).
4

Add the broccoli/onion combo into the batter and mix that up, and then pour it into a greased baking dish (9x13 or equivalent).
5

Bake for 30-40 minutes or until golden on top and a toothpick or fork inserted in the center comes out clean. Remove dish from the oven and set it on a rack. Let bread cool for 5-10 minutes before slicing and serving. May be made a day or two in advance and kept covered.