I was first introduced to this yummy cornbread by my friend Dawn Looney. In her usual sweet Southern way, she had brought us supper after the birth of my second child. In her goodie basket was a huge Mason jar full of soup and a tin full of the moisted, most unique cornbread I had ever tasted.
What makes this cornbread so moist is the cottage cheese. It truly makes it stand out from that dry, crumbly cornbread most folks make. My kids never have been a fan of cornbread … probably because most versions are dry and tasteless. But even with the broccoli, they love this version! Dawn didn’t have cheddar in her recipe … but I couldn’t resist adding it.
Oh … and I have to admit, I stole Dawn’s cute idea of bringing friends a Mason jar full of soup when they have just had a baby, been ill, or just need a happy! It makes a healthy yet delicious meal that can be served that night or frozen for later. My hearty Vegetable Beef Soup is my go-to for this gift because it is loved by all and is so simple to make. This cornbread makes the meal complete.
2 8.5-ounce boxes corn bread mix (I use Jiffy)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
8 ounces cottage cheese
1 cup shredded sharp cheddar cheese
1 small yellow onion, finely chopped
10 ounces frozen chopped broccoli, defrosted and drained
Preheat the oven to 375 degrees. Grease and flour a 9×9-inch baking pan.
In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended. Stir in the cheddar cheese, onion and broccoli until evenly combined.
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
Serves 8 to 10.