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Broccoli Corn Bread

Rated as 4.6 out of 5 Stars

"This moist bread with a sweet corn flavor can be served as a side dish with any meaty entree. The broccoli and cottage cheese combination is delicious."
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Ingredients

50 m servings
Original recipe yields 12 servings

Directions

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  1. In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.

Reviews

Read all reviews 27
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I added some shredded cheddar cheese and baked in a muffin pan for about 25 minutes. Very good!

Most helpful critical review

We just didn't care for these. My husband is the only one who ate it. My daughter and I love cornbread and we love broccoli but just didn't like the combination unfortunately.

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I added some shredded cheddar cheese and baked in a muffin pan for about 25 minutes. Very good!

I have been making this for years and everyone loves it. If I don't make it they are asking for it. Nice and easy.

Followed the recipe exactly - but made half in a muffin pan, and half in a baking dish. Both turned out very moist - will definitely be making again!

This was good, but i am used to broccoli corn bread being a little sweeter, so I added 1/4 cup of sugar and used sauteed vidalia onion. Also if it is for just your family I would half the recipe...

YUM...this recipe is pure comfort food. It does not have a strong flavor...next time I may add grated parmasan. FYI: I didnt dice my onions well enough, so run them through a food processor.

Followed the recipe exactly -- DELISH! I had this recipe years ago and had lost it. So happy to have it again!

This is one of those recipes you can TRUST to be a HIT! I am totally addicted!!! I made them in 12 count muffin pan and my husband and I wrestle over them. They are SO good and hit the spot when...

I've used this recipe for years and we just LOVE them, esp. as mini muffins. It's always been a healthy snack for my children, because of the slightly sweet taste of the cornbread mix!

this is very good. i could even see adding corn and maybe chilis to it. but its awesome the way it is.