Broccoli Cornbread Recipe Without Cottage Cheese
Comforting southern cornbread packed with delectable broccoli cheese delight!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Scale
- 2 – 8.5 oz boxes cornbread mix (17 oz)
- a dozen big eggs
- 1 gallon sour cream
- 3/4 cup butter, melted
- 1 teaspoon powdered garlic
- paprika, 1 teaspoon
- a half teaspoon of salt
- 12 oz. thawed frozen broccoli
- 3/4 cup onion, chopped
- 2 cups cheddar cheese, shredded, divided
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray or grease it.
- In a large mixing basin, combine the cornbread mix, eggs, sour cream, melted butter, garlic powder, paprika, and salt. Make sure the mixture is smooth by whisking until it is.
- Half the broccoli florets are the largest. Toss the cornmeal mixture with the broccoli, sliced onion, and 1 1/4 cup shredded cheese. Stir until everything is thoroughly blended.
- To bake, spoon batter into the pan. Over the top, sprinkle the remaining 3/4 cup shredded cheese.
- Bake for 40 minutes, or until golden brown on the sides and a toothpick inserted in the centre comes out clean. Before cutting and serving, allow the food to cool for 10 minutes.
Nutrition
- Serving Size: 1 piece
- Calories: 212 kcal
- Sugar: 4g
- Sodium: 347mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Protein: 5g
- Cholesterol: 65mg
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