High-Protein Broccoli Cheddar Cornbread Recipe Is Crazy Good (7 Ingredients) by Elisa Schmitz
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Cornbread fans, you may want to drop what you're doing and read this. Everything I thought I knew about cornbread went out the window after I made this broccoli cheddar cornbread recipe! Broccoli and cheese in cornbread? I know, I know. But it's seriously delicious and, as an added bonus, this recipe includes a couple of shortcuts that make it super easy to make!
Cornbread can be enjoyed on its own as a snack or served as a side dish with just about any meal. When you add broccoli to it, though, it takes on a whole new dimension because you get the health benefits of broccoli. Even better, this recipe includes nutritious cottage cheese for added protein (check out why you may want to eat more healthy protein), which helps keep the cornbread moist. Unexpected, but crazy good!
Here are the seven simple ingredients you need to make this more nutritious cornbread recipe: broccoli, onion, eggs, cottage cheese, butter, cornbread mix and cheddar cheese. You microwave the broccoli and onions until crisp-tender (that's shortcut No. 1). You mix the eggs, cottage cheese and melted butter then stir in the cornbread mix (the mix is shortcut No. 2). You fold in the vegetables and cheese, pour it into your baking dish then pop it into the oven.
Serve this tasty cornbread as a side with a bowl of soup for lunch or with any protein for dinner. It just may change the way you think about cornbread, too!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 12
Ingredients
- 12 ounces fresh broccoli, chopped
- 1 cup onions, diced
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup butter, melted
- 17 ounces (2 8.5-ounce boxes) corn muffin mix (see Recipe Notes)
- 1 1/2 cups shredded cheddar cheese (divided)
Here's how you make it:
- Put the broccoli into a microwave-safe bowl covered with a damp paper towel. Microwave for about 5 minutes, or until crisp tender.
- Put the onions into a microwave-safe bowl covered with a paper towel. Microwave for about 3 minutes, or until crisp tender.
- In a large mixing bowl, add the eggs, cottage cheese and melted butter. Stir to combine.
- Add the cornbread mix and stir to combine. (Although this recipe calls for two 8.5-ounce boxes of cornbread mix, I made another version using a 15-ounce box of gluten-free cornbread mix and it was amazing!)
- Fold in the broccoli, onions and 1 cup of cheddar cheese until well combined.
- Spread into a 13x9-inch baking pan that's been sprayed with cooking spray.
- Top with remaining 1/2 cup of cheddar cheese.
- Bake in a preheated 375-degree F oven for about 35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before slicing and serving.
- Store leftover cornbread in an airtight container in the refrigerator and reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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