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Broccoli Cornbread

Makes 12 servings. Serving size: 3 inch squares.


  • ¼ cup butter melted
  • ½  cup onion, chopped
  • ½ teaspoon salt
  • ¾ cup low-fat cottage cheese
  • 1 ½ cup fresh or cooked frozen broccoli, finely chopped
  • 4 eggs, slightly beaten
  • 1 (8.5 ounce) box of quick corn muffin mix


  1. Preheat oven to 400° F.
  2. In a mixing bowl, blend melted butter, onion, salt, cheese, broccoli, and eggs.
  3. Stir in muffin mix.
  4. Pour batter into greased 9X13 inch pan.
  5. Bake for 20 to 25 minutes, until the top is a golden brown.
  6. Cool and cut into squares.

Note: For thicker bread, bake in a 9 inch round pan and add 5-7 minutes onto the suggested cooking time.

Recipe provided by UK Cooperative Extension Service: 2015 Food and Nutrition Calendar.

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