Pat’S Broccoli Cornbread

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Servings: 20 Difficulty: Intermediate
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A cheesy, savory cornbread studded with tender broccoli and onions.
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This hearty Pat’s Broccoli Cornbread transforms simple pantry staples into a comforting side dish that rivals any restaurant version. By blending Jiffy corn muffin mix with rich cottage cheese and sharp cheddar, you get a batter that is moist, dense, and incredibly flavorful. The addition of chopped broccoli and onions adds a fresh, vegetal crunch that balances the richness of the cheese and melted oleo. It&# 226;€™s a versatile dish that works beautifully as a side for Southern classics like black-eyed peas, especially on New Year’s Day, or alongside a hearty stew or barbecue. The texture is distinctively soft yet sturdy, making it perfect for soaking up sauces. With a prep time that’s quick and straightforward, this recipe brings a nostalgic, home-style warmth to your table. It’s a vegetarian-friendly option that satisfies cravings for comfort food without the need for complex techniques or hard-to-find ingredients.

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Pat’S Broccoli Cornbread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 1179.4

Description

This hearty Pat's Broccoli Cornbread transforms simple pantry staples into a comforting side dish that rivals any restaurant version. By blending Jiffy corn muffin mix with rich cottage cheese and sharp cheddar, you get a batter that is moist, dense, and incredibly flavorful. The addition of chopped broccoli and onions adds a fresh, vegetal crunch that balances the richness of the cheese and melted oleo. It&# 226;€™s a versatile dish that works beautifully as a side for Southern classics like black-eyed peas, especially on New Year's Day, or alongside a hearty stew or barbecue. The texture is distinctively soft yet sturdy, making it perfect for soaking up sauces. With a prep time that’s quick and straightforward, this recipe brings a nostalgic, home-style warmth to your table. It’s a vegetarian-friendly option that satisfies cravings for comfort food without the need for complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Preheat oven to 375 degrees Fahrenheit (191°C).
  2. Grease a 9x13 inch baking pan.
  3. Chop 2 small onions finely.
  4. Chop 2 (10 oz) boxes of broccoli into small pieces.
  5. Melt 3 sticks of oleo.
  6. In a large bowl, combine the corn muffin mix, beaten eggs, cottage cheese, shredded cheddar cheese, melted oleo, chopped broccoli, and chopped onions.
  7. Mix all ingredients together until just combined and lumpy; do not overmix.
  8. Pour the batter into the prepared 9x13 inch pan.
  9. Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1179.4kcal
% Daily Value *
Total Fat 78.6g121%
Saturated Fat 39.4g197%
Cholesterol 1082.5mg361%
Sodium 1941.5mg81%
Total Carbohydrate 28.6g10%
Dietary Fiber 2.0g8%
Sugars 12.3g
Protein 91.8g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is traditionally served with black-eyed peas on New Year's Day for good luck.

Recipe attributed to Pat Priest, a "Bunco Buddy".

For best texture, ensure the broccoli is chopped finely so it cooks evenly within the baking time.

If you prefer a lighter version, you can substitute margarine or olive oil for the oleo.

Keywords: broccoli, cornbread, cheese, cheddar, vegetarian, side dish, baking, comfort food, american, savory, cottage cheese, new years, onion, easy, family friendly
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