The Pioneer Woman Tasty Kitchen
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Broccoli Cheddar Cornbread

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Prep:

Cook:

Level: Easy

System:

10

Description

Why would we not do this?

Ingredients

  • 1 Tablespoon Olive Oil, For Sauteeing
  • 1 whole Small Onion, Diced
  • 5 cloves Garlic, Minced
  • 1 head Broccoli, Chopped Into Small Pieces
  • ¼ cups Water
  • ¾ sticks Butter
  • 2 boxes Cornbread Mix, Such As Jiffy (roughly 8.5 Ounce Boxes)
  • ¼ cups Half-and-half
  • 8 ounces, weight Cottage Cheese
  • 4 whole Eggs
  • 1 teaspoon Salt
  • 6 ounces, weight Grated Cheddar Cheese

Preparation

Heat oven to 375 F and preheat a skillet to medium heat with the olive oil. When oil is hot add onions, garlic and broccoli and saute in the olive oil for 5-10 minutes or until softened. Remove from heat when done.

Combine the water and butter in a microwave-safe bowl. Heat the mixture in the microwave for 30 seconds or until butter is melted. Set aside.

Mix the cornbread mix, half-and-half, water/butter mixture, cottage cheese, eggs, salt and cheddar together in a big bowl (if you like, you can leave out some of the cheddar to sprinkle on the top later, or you can just grate more cheddar for the top).

Add the broccoli/onion combo into the batter and mix that up, and then pour it into a greased baking dish (9×13 or equivalent).

Bake for 30-40 minutes or until golden on top and a toothpick or fork inserted in the center comes out clean. Remove dish from the oven and set it on a rack. Let bread cool for 5-10 minutes before slicing and serving. May be made a day or two in advance and kept covered.

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