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Broccoli Cheese Cornbread Sunnyside Style

Sunnyside Cook

Dawn Dobie
Crowd-pleasing cornbread rich with cheese and vegetables
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup cottage cheese I used 4%
  • 6 tablespoons unsalted butter melted
  • 2 cups of shredded cheddar cheese divided into two equal parts
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco or to taste
  • 1 large onion chopped finely
  • 1 12-ounce bag frozen broccoli --defrosted

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9 X 13 pan with either cooking spray or butter. Set aside.
  • Combine the cornmeal, flour, baking powder, sugar, and salt in a medium bowl, stirring well to blend.
  • In a large bowl, beat the eggs lightly. Add the cottage cheese, melted butter, and one cup of cheddar cheese to the eggs, mixing well. Season mixture with black pepper and Tabasco.
  • Add the dry ingredients to the cottage cheese mixture, stirring until just combined.
  • Fold in the chopped onions and broccoli to the mixture.
  • Transfer mixture to greased casserole dish. Top with remaining cup of cheddar cheese.
  • Bake for 40-45 minutes, or until golden brown on top. Allow to cool at room temperature for 10 minutes before cutting.

Notes

Adapted from Bob Adamson