My mom has made this on New Years Day to go with the peas every year for as long as I can remember and everyone loves it.


2 boxes Jiffy cornbread mix

4 eggs

1 ½ sticks butter

10 oz. Box frozen broccoli (thawed)

10 oz. Carton cottage cheese

1 med. Onion chopped, (optional)
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Blot water from broccoli and chop it up. We use a mini food processor

Melt butter in 13x9 pan, (she always used a glass pan)

Pour melted butter into cornbread mixture and whisk, then return to pan.

Bake at 350 for 40-60 minutes

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I don't know how this would work in cast-iron. I always thought everything was better in cast-iron. But with this much butter and the cottage cheese this is a different kind of cornbread. This is heavy, rich, filling, ..... don't know what else to say except it is sure is good.

One of these days I want to substitute the broccoli with a load of jalapenos. But this has been her deal and has been a hit!

Eaten (and made) lots of jalapeno cheese cornbread but never heard of broccoli cottage cheese in cornbread....interesting....I'd give it a try...