Broccoli Cornbread

This has always been one of my favorite recipes!  

This moist, sweet cornbread 

full of broccoli is amazing warm...

but... 

I even like it better the next day right out of the refrigerator :)

Broccoli Cornbread

1 stick butter, melted

1 pkg Jiffy Cornbread Mix

1 small pkg frozen chopped broccoli

1 cup cottage cheese

2 eggs, slightly beaten

Thaw and drain the broccoli, thoroughly.  

Melt the butter in a large mixing bowl.  

Add the Jiffy Mix, cottage cheese and eggs and stir to combine.  

Stir in the broccoli.  

Place in 8 x 8 pan sprayed with cooking spray.  

Bake 350 degrees for 30 minutes.  

Cut and enjoy warm!  

Refrigerate any leftovers--if there are any :)

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The delicious ingredients...




Thaw and drain the broccoli...
I could not find the box of chopped broccoli...
so I had to buy the baby broccoli, 
thaw and chop it even more...
you'll want it kinda tiny...




Melt the butter...
add the eggs...

Whisk...

Add the Jiffy Mix...

the cottage cheese...and stir...

Throw in the broccoli next...

Pour into your baking dish....

Bake on 350 degrees for 30 minutes...

Mmmm...perfection!