Broccoli Cheddar Cornbread

Name: Broccoli Cheddar Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 283 grams package frozen chopped broccoli, thawed but not drained (or see headnote); 482 grams boxes cornbread mix; 227 grams cottage cheese; 4 larges eggs; 2 garlic cloves, minced; 1 medium onion, chopped; 1 Tbsp salt; 237 milliliters grated sharp cheddar cheese, for topping; 118 milliliters unsalted butter; 118 milliliters whole milk

The recipe Broccoli Cheddar Cornbread could satisfy your Southern craving in about 45 minutes. This recipe makes 6 servings with 664 calories, 21g of protein, and 37g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have broccoli, cornbread mix, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Heat the butter in a 10-inch cast-iron skillet over medium highheat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, and sauté until softened, 4 to 5 minutes.

Ingredients you will need

Onion

Add the garlic and broccoli to the skillet, and sauté for2 minutes, until the garlic is fragrant and the broccoli haswarmed through. In a medium bowl, stir together the cornbreadmix, milk, cottage cheese, eggs, salt, and 1 cup of thecheddar cheese until smooth, then pour the batter into theskillet over the vegetables and stir to blend.

Ingredients you will need

Cottage Cheese

Vegetable

Broccoli

Cheese

Garlic

Egg

Milk

Salt

Equipment you will use

Frying Pan

Bowl

Sprinkle the topof the batter with the remaining cheese.

Ingredients you will need

Cheese

Bake the cornbreadin the skillet for about 30 minutes, until it is lightly goldenand a toothpick inserted in the center comes out clean. Cool for5 to 10 minutes, then serve.

Equipment you will use

Toothpicks

Oven

Frying Pan

Equipment

Ingredients

Servings:

283grams

package frozen chopped broccoli, thawed but not drained (or see headnote)482grams

boxes cornbread mix 227grams

cottage cheese 4larges

eggs 2

garlic cloves, minced 1medium

onion, chopped 1Tbsp

salt 237milliliters

grated sharp cheddar cheese, for topping 118milliliters

unsalted butter 118milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Purple Star Ancient Lakes Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.