Here’s one of my all time favorite recipes from a former high school peep – Betsy. This cornbread is made with Jiffy Cornbread Mix and frozen broccoli. It makes a hearty serving and could easily compliment a light soup to make a well rounded meal.

2 Boxes Jiffy Cornbread Mix
1 12 oz carton small curd cottage cheese
4 eggs – beaten
2 sticks melted butter
10 oz chopped frozen broccoli florets (I like to chop the frozen florets a little finer after removing from the package)
1 samll onion – chopped

In a large bowl combine the cornbread mix, cottage cheese, beaten eggs, and melted butter. Mix to combine well then fold the chopped broccoli and onion into the mixture. Pour into a 12″ greased iron skillet or a buttered 9×13 glass dish. Bake at 425 degrees for 30-40 minutes or until cornbread is a golden brown.

Someday I am going to add 2 cups of shredded sharp cheddar to this recipe

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Tags: broccoli, cornbread, meatless