Broccoli Cornbread

It’s best to bake this cornbread in a large cast iron skillet. It may also work in a 9×13 baking dish.

Preheat oven to 425F.

Begin by placing a stick of butter in the skillet. Let the butter melt in the preheated oven.

Meanwhile, place cornbread mix, onion, broccoli, cottage cheese, Rotel tomatoes, beaten egg, and 1 cup of cheddar cheese in a large bowl and mix.
The mixture will seem a bit dry, but that’s ok!

Pour cornbread mixture on top of melted butter in the cast iron skillet.

Let cornbread bake for 45 minutes or until a knife inserted into the center comes out clean.

In the last 5 minutes of baking, top with remaining shredded cheese and let the cheese melt.

This recipe is versatile. Sometimes I add corn to the mix, and adjust the salt and pepper, etc. I love it best served alongside a plate of vegetables.

This is a quick and easy alternative to plain or Mexican cornbread.