Rory's Most Wonderful Corn Bread

Rory's Most Wonderful Corn Bread

80 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Rory

“This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.”

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Adjust Servings

Original recipe yields 1 -8x8 inch square pan



  1. Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
  2. Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes.

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Reviews (80)

Rate This Recipe


I have to be the party pooper on this one. Too much butter for one thing. The cake-like texture disappeared because it was just too butter saturated, making it heavy and very dense. Too much broccoli-can taste it very prominently, so that nice cornbread taste was completely overshadowed by it. Cottage cheese-why? It only left its white specks in the batter, making it look like little clumps of unmixed flour.



What can I say? I LOVE this stuff. Food process the broccoli so my kids can't pick it out... then proceed to make an absolute pig of myself. As a vegetarian, I also feel good about adding a bit more protein to my kids diet through the addition of the cottage cheese in this recipe. I highly recommend this!



Excellent recipe just as it is written. I have made it many times and family gobbles it up. Today I changed a few things and found it even better, so thought I would share. Instead of salt and pepper, I used 1 tsp Cajunland seasoning. Instead of onions, I sauteed fresh shallots and fresh garlic in a small amount of margarine. It was wonderful! Thanks for sharing this terrific recipe.

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Amount Per Serving (12 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet



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Best Ever Corn Muffins


next recipe:

Corny Corn Bread (Vegan and Wheat-Free)