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Broccoli Jiffy Cornbread

Using Jiffy cornbread mix makes any cornbread recipe super easy and quick. We've added broccoli, mushrooms, and cheeses to this one to make it extra good and extra nutritious. You should try it - it's fantastic!

Notes

For lots more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.

Cooking Time35 min

Ingredients

  • 1 box frozen chopped broccoli, thawed and drained
  • 1 medium onion, chopped
  • 6 ounces cottage cheese
  • 4 eggs, beaten
  • 1/2 cup butter, melted
  • 1 package Jiffy cornbread mix
  • 1/2 cup mozzarella or cheddar cheese, grated and softened
  • 1/2 cup fresh mushrooms, sliced

Instructions

  1. Preheat oven to 400F degrees.
     
  2. Spray an 8-inch or 9-inch baking dish with cooking spray.
     
  3. In a large bowl, mix all ingredients together.
     
  4. Pour into baking dish.
     
  5. Bake at 400 degrees for 30-35 minutes.

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I can't believe I haven't seen this cornbread recipe before. I have lots of Jiffy recipes, but never one with broccoli. I love broccoli but I don't know how my family will feel about it when they see it in my cornbread. What other vegetable can I substitute?

I love this recipe because it turns a basic corn bread from just a side dish into a full, delicious meal! I recommend mixing and matching whatever veggies and cheeses that you prefer like some of the other comments stated! However, I wouldn't skimp on the cottage cheese because it really lightens the corn bread and gives it a newfound creaminess that isn't normally in corn bread!

meemoe: Thank you for your comment and your suggestions! Please feel free to comment in the future and I hope your experiments with the recipe work out. Thanks! Blair, editor at RecipeLion.com

I make this cornbread a different way and love it. I don't use the mushrooms, and I usually use sharp cheddar cheese. I will try the mozarelli next time, but won't use the mushrooms. I like the flavor without them.

I already use Jiffy Cornbread mix and love it. This sounds great. I'm going to try it with Mozzarella cheese since I have that on hand now.

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