Broccoli Cornbread

Broccoli Cornbread

51 Reviews 3 Pics
Mindy Spearman
Recipe by  Mindy Spearman

“This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!”

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Adjust Servings

Original recipe yields 15 servings



  1. In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl.
  2. In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
  3. Pour batter into a greased 9x13 inch baking dish.
  4. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

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Reviews (51)

Rate This Recipe


I substituted 2 boxes of Jiffy corn muffin mix, used 5 eggs (per friend's suggestion who cooks this frequently), 1.5 sticks butter, sauteed onions first so it wouldn't be so strong, everything else the same, got RAVE reviews..Next time I may cut the butter back to just 1 stick. 2 ppl asked for recipe. Enjoy!



My nephew couldn't get enough of this! My family loved this!



I really liked this! Made it with whole wheat flour and olive oil instead of white flour and marg. I like the idea of adding Feta and or hot peppers to spice it up a little! Great for a healthy snack :)

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Amount Per Serving (15 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 439 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Broccoli Cornbread with Cheese


next recipe:

Awesome Broccoli Casserole