My mother made this every year until I took over. This is not Jenny Craig cornbread. This would be from her sister Bessy. I can't seem to remember to try this another time with jalapenos. Oh well, maybe this year.


Cornbread, Broccoli, Mom’s New Year’s Day recipe

2 boxes Jiffy cornbread mix

4 eggs

1 ½ sticks butter or margarine

10 oz. Box frozen broccoli (thawed)

10 oz. Carton cottage cheese

1 med. Onion chopped, (optional)

Blot water from broccoli and chop it up.

Melt butter in 13x9 pan

Mix up everything except butter, wet ingredients first, then.........

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

Mom always did this in a 13x9 Pyrex. So far I followed along for her. One of these days I'll try this in cast-iron the way cornbread is supposed to be made. This was Mom's not mine.

Bake at 350 for 40-60 minutes

Love broccoli cornbread, have not had it in years

Would.

Too many naysayers mumbling something about not "traditional". Heck with you, that sounds wonderful!!!

Danny is there substitute for cottage cheese?

I should have know that the first day of the new year 2021 we would still be talking about cornbread.


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I should have know that the first day of the new year 2021 we would still be talking about cornbread.


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🤠

I haven't tried anything else. I have used light cottage cheese though. That's what is going in it today.

I just don't care for cottage cheese and that's putting it mildly.

By the time you cook it will not even know it's there! Just a flavor enhancer

Ok think I found one plain ole sour cream. Not worried about my weight.

I ride with this guy

I need to quit cheating and start doing cornbread from scratch.

Here is a sour cream cornbread recipe I had saved. I think I saw it online and failed to ever try it.

The recipe I posted to start with turned out as great as ever. I'm stuffed.
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Cornbread ( Sour Cream Cornbread)

1.5 cups self-rising white cornmeal mix
½ cups all-purpose flour
1 14.75 can cream style corn
1 – 8 oz container light sour cream
3 large eggs, lightly beaten
2 T chopped fresh cilantro
½ cup shredded cheese ( optional )

Preheat oven 450
Heat 10-inch cast iron skillet in oven 5 minutes
Stir cornmeal and flour in bowl, add corn and next 3 ingredients, stirring just until blended.

Pour into hot lightly greased skillet.

Bake 22 – 24 minutes

Top with if shredded cheese if desired.