Broccoli Cheddar Cornbread

Image: Serving plate containing several pieces of cornbread

Description: This broccoli cheddar cornbread has been a fall family favorite at dinners and gatherings for years so I had to come up with my own version! Enjoy!

Yield: Recipe makes 9 square servings

Ingredients:

Cornbread mix:

• 1 cup + 1 tablespoon unbleached white flour

• 1 cup yellow cornmeal

• ¼ cup granulated sugar

• 2 tablespoons baking powder

• 1 teaspoon fine sea salt

Additional Cornbread ingredients:

• 1 (8-ounce) container cottage cheese

• 4 large eggs

• 1 stick salted butter, melted

• 1/2 cup milk

• 1 cup + 2 tablespoons shredded cheddar

• 2 cups broccoli, chopped

• 1 medium onion, diced

• 3 cloves minced garlic or 1 tablespoon garlic powder

• 1 tablespoon dried parsley

• 2 teaspoons cayenne pepper

• 1/2 teaspoon fresh grated nutmeg

Instructions:

Preheat oven to 375 degrees F.

In a medium skillet, melt the stick of butter on low heat. Remove all but 1 tablespoon of melted butter from the skillet and set aside. Sauté onions, garlic, and broccoli in the skillet on medium heat until soft, then set aside.

In a large mixing bowl, mix together all ingredients except the shredded cheddar. Once the batter comes together, then gently fold in the cheese, reserving 2 tablespoons for topping.

Spray an 11 by 17-inch baking dish with cooking spray and then lightly dust the surface with flour. This will help prevent the cornbread from sticking. Pour the batter into the baking dish. Use a spoon or flat utensil to evenly distribute the batter, being sure to fill the corners. Sprinkle the reserved cheddar on top.

Bake in oven until golden, roughly 30 minutes, or until tooth pick inserted comes out clean. Remove from oven and let cool for 15-20 minutes before cutting and serving.