Broccoli Cheddar Cornbread

Ingredients for Broccoli Cheddar Cornbread

• 110g unsalted butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• One 275g package frozen chopped broccoli, thawed but not drained (or see headnote)

• Two 8 1/60g boxes cornbread mix

• 120ml whole milk

• One 230g container cottage cheese

• 4 large eggs

• 1 tablespoon salt

• 120g plus 2 tablespoons grated sharp cheddar cheese, for topping

How to make Broccoli Cheddar Cornbread

Preheat the oven to 191°C.

Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 120g the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the centre comes out clean. Cool for 5 to 10 minutes, then serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.