Cheesy Broccoli Cornbread

Name: Cheesy Broccoli Cornbread
Ingredients: 17 ounces corn muffin mix 2 boxes (8.5-ounce each); 1/2 cup milk whole fat; 3 cloves garlic or as needed, minced; 8 ounces cottage cheese 1 container; 4 large eggs; 1 tablespoon salt; 1 cup cheddar cheese plus 3 tablespoons; 1 stick butter, unsalted; 1 medium onions chopped; 10 ounces broccoli florets frozen and chopped, 1 package, thawed but not drained

10 ingredients

9 steps

Ingredients

17 ounces corn muffin mix 2 boxes (8.5-ounce each)
1/2 cup milk whole fat
3 cloves garlic or as needed, minced
8 ounces cottage cheese 1 container
4 large eggs
1 tablespoon salt
1 cup cheddar cheese plus 3 tablespoons
1 stick butter, unsalted
1 medium onions chopped
10 ounces broccoli florets frozen and chopped, 1 package, thawed but not drained

Directions

1

Preheat oven to 375F (190C).
2

Add all ingredients except 3 tablespoons cheddar in a large bowl, and mix until well combine.
3

Melt butter In a large cast iron skillet (10-inch).
4

Stir in onions and broccoli, and cook until soft, 3 to 5 minutes.
5

Pour batter evenly over the vegetable mixture and sprinkle remaining cheese on top.
6

Alternatively you can put the ingredients in an 11 by 17-inch baking dish.
7

Bake until golden, 30 too 35 minutes.
8

Cool on a wire rack for about 10 minutes.
9

Serve warm or at room temperature.