Broccoli Cornbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
• In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
• 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.
• Pour batter into a greased 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Mix all ingredients together well.
• Grease a 8x8 pan, I use Pam.
• Pour into prepared pan.
• Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
• Let sit for 15 minutes until cutting.

Steps:

• Press broccoli between paper towels to remove excess moisture.
• Combine cornbread mix, eggs, onions, cheese, butter and seasonings.
• Stir well.
• Stir in broccoli.
• (Batter will be thick) Pour mixture into a greased 8 inch square pan.
• Bake 375 degrees for 25 to 30 minutes or until golden brown.
• Cool slightly and cut into squares.

Steps:

• Preheat oven to 375 degrees F.
• Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
• In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
• Bake in oven until golden, 30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
• Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
• Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
• In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
• Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Steps:

• In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno. , Transfer to a greased 13x9-in. baking pan. Bake at 400° for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the scallions, broccoli and cheddar cheese.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

Steps:

• Remove excess moisture from broccoli. Combine cornbread mix, eggs, onion, cheese, butter and seasonings. Stir thoroughly. Fold in broccoli.
• Batter will be thick. Pour into greased baking dish.
• Bake at 375°F for 25-30 minute Cooking time does not include thawing broccoli.

Steps:

• In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm.

Steps:

• In a bowl, combine eggs, butter and salt. Stir in cornbread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Slice and serve warm.

Steps:

• Melt butter in 9" x 13" baking dish.
• Mix corn muffin mix, eggs, cottage cheese, cheddar cheese, onion and milk in bowl.
• Make sure broccoli is well-drained and pat dry.
• Add to other ingredients in bowl and stir.
• Pour contents of bowl into baking dish; mix lightly with the melted butter/margarine.
• Bake in 350° oven for 35-40 minutes, until golden brown.

Steps:

• In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened., Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
• Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
• Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
• Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

Steps:

• Combine ingredients and pour into a 9 x 13 baking dish.
• Bake at 325 for about 45 minutes or until lightly browned on top.

Steps:

• Preheat the oven to 375°F.
• Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve.