You won’t believe the secret to this broccoli cornbread.
Plus, it has a secret ingredient that makes it fluffy and moist:cottage cheese.
Learn how to make broccoli cornbread.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
We think you’ll be surprised by how delicious and versatile this cornbread iswe certainly were.
Broccoli cornbread can be baked up to two days before serving.
Cool completely, then wrap tightly and store in the refrigerator until ready to serve.
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you’ve got the option to also freeze the cornbread for up to two months.
Thaw overnight if frozen, then reheat in a preheated 350F oven until warmed through before serving.
What To Serve With Broccoli Cornbread
Broccoli cornbread pairs well with a variety of dishes.
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Serve alongside chili,soups, or stews.
Grease a 9- x 13-inch baking dish with baking spray.
Whisk together cottage cheese, milk, and eggs in a large bowl until well combined.
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Fold in 1 cup of the cheddar cheese and 3/4 cup of the broccoli until combined.
Fold in 1 cup of the cheddar cheese and 3/4 cup of the broccoli until combined.
Sprinkle top with remaining 1/2 cup cheese.
Credit:Fold in 1 cup of the cheddar cheese and 3/4 cup of the broccoli until combined.
Let cool in baking dish 15 minutes.
Frequently Asked Questions
YesYou can swap fresh broccoli florets for frozen in this recipe.
Chop the broccoli florets into small pieces before adding to the batter to ensure even cooking.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
Yesrefrigerate leftover cornbread well-wrapped for up to four days to keep it as fresh as possible.
Credit:Robby Lozano; Food Stylist: Jasmine Smith; Prop Stylist: Josh Hoggle
