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+ servings

Broccoli Cornbread

This Jiffy broccoli cornbread is moist, tender, and fluffy!
Course Side Dish
Cuisine American, Southern
Keyword broccoli cornbread, cornbread with broccoli, jiffy broccoli cornbread
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 24 squares
Calories 142kcal
Author Blair Lonergan

Ingredients

  • 4 eggs, lightly beaten
  • 2 boxes (8.5 ounces each) Jiffy corn muffin mix
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 8 ounces cottage cheese
  • ½ cup (1 stick) salted butter, melted
  • ¼ teaspoon onion powder

Instructions

  • Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
  • In a large bowl, stir together the eggs, corn muffin mix, broccoli, cottage cheese, melted butter, and onion powder just until combined. Do not overmix.
  • Spread the batter in the prepared baking dish.
  • Bake for about 32-35 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Notes

  • Room temperature ingredients (such as eggs and cottage cheese) blend more smoothly and easily than cold ingredients.
  • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder or other leavening agents to activate and incorporate more air.
  • Don’t over-mix the batter or it will become tough and dense.
  • The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.

Nutrition

Serving: 1square | Calories: 142kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 239mg | Potassium: 81mg | Fiber: 2g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg