My sweet mother-in-law, Genolia passed this
recipe to me. I have such fond memories of her and her wonderful recipes. My
girls and I love this one, so I thought I would pass it
along.
Baked in a 9" x 9" Pan for thicker cornbread
RECIPE
Preheat oven to 400 degrees
1 Box Jiffy Cornbread
mix
1 Pkg. frozen chopped broccoli/thawed and drained
1 large onion chopped finely (optional)
6 oz. cottage cheese* see note below
1 stick butter/melted
4 eggs beaten
1 tsp. salt
1 Pkg. frozen chopped broccoli/thawed and drained
1 large onion chopped finely (optional)
6 oz. cottage cheese* see note below
1 stick butter/melted
4 eggs beaten
1 tsp. salt
*note*
Substitution if you have no cottage cheese = same amount of sour cream
In medium bowl
- Beat eggs well
- Add cottage cheese, melted butter, cornbread mix, drained broccoli, salt and onion (optional).
- Mix with whisk or wooden spoon just until mixed.
- Do not over mix because it will make cornbread tough.
- Pour into greased 9" x 9" pan.
- Bake 15-25 minutes 400 degrees
9" x 13" pan for thinner cornbread
It is so delicious, try it I think you will like
it.
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