This moist bread with a sweet corn flavor can be served as a side dish with any meaty entree. Adding Cheddar cheese helps seal the deal to convert the picky broccoli hater.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

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  • Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

366 calories; 22.6 g total fat; 111 mg cholesterol; 914 mg sodium. 29.6 g carbohydrates; 12.1 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2014
I have been making a version of this bread for years. I just wanted to say that I discovered by accident that I had left the butter out once and about 5 minutes after it had been cooking I just added a stick of butter on top and let it finish cooking.(I don't use cheese on top) OMG! I will never make it a different way because this gives the best crispy crust that everyone loved. It really takes it up a notch! Read More
(57)

Most helpful critical review

Rating: 3 stars
02/11/2015
I really thought my kids would love this but they didn't. On paper it has everything that we like but together it just didn't really work. Husband agreed that he would have preferred cornbread with a side of steamed broccoli. Oh well thanks anyway! Read More
(3)
74 Ratings
  • 5 star values: 54
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/26/2014
I have been making a version of this bread for years. I just wanted to say that I discovered by accident that I had left the butter out once and about 5 minutes after it had been cooking I just added a stick of butter on top and let it finish cooking.(I don't use cheese on top) OMG! I will never make it a different way because this gives the best crispy crust that everyone loved. It really takes it up a notch! Read More
(57)
Rating: 5 stars
11/26/2014
I have been making a version of this bread for years. I just wanted to say that I discovered by accident that I had left the butter out once and about 5 minutes after it had been cooking I just added a stick of butter on top and let it finish cooking.(I don't use cheese on top) OMG! I will never make it a different way because this gives the best crispy crust that everyone loved. It really takes it up a notch! Read More
(57)
Rating: 5 stars
04/06/2013
Made this for my picky husband (who literally gags at the smell or taste of broccoli) and he loved it. His exact word: "INCREDIBLE." Every time I make this for company my friends ask for the recipe. They can't believe how their kids gobble up broccoli (and onions too). Read More
(27)
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Rating: 5 stars
01/22/2014
Couldn't stop eating it. My husband put a little syrup on top. Our grandson ate one big piece. He loved. I used one 14 oz. box of cornbread mix (that's what I had). It worked out fine. Read More
(17)
Rating: 4 stars
02/23/2014
I made this from the Allrecipes magazine and the kids liked it a lot. A solid kid-friendly side dish but not what I'd make for myself. That said it was easy loved by the kids and wasn't time consuming so that's a win. I'm sure I'll make it again. Read More
(11)
Rating: 4 stars
11/12/2014
I made this exactly as printed in the magazine minus about 1/2 cup of the chopped onion (Feb/Mar'14). Make sure there are enough people to eat it because it really is best warm! I had over 1/2 a 9x13 pan left. It really is good. I used a chopper to chop up the broccoli for my kids. Would make a great potluck/holiday item and doubtful anyone else would bring something similar! Read More
(8)
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Rating: 5 stars
11/04/2014
This is just crazy good cornbread I used Jiffy corn muffin mix which is already really good and cut the recipe in half. I made it to get my 2-year-old to eat vegetables. I chopped the broccoli and onion really fine to hide them. He liked it but I was not expecting to love it myself! The cheese when lightly browned makes a nice crispy crust on top. Yum! Read More
(7)
Rating: 5 stars
09/03/2014
I omitted the cheese on top the second time around but either way you do it the finished product is great. My husband never ate broccoli until now. Read More
(7)
Rating: 4 stars
03/04/2015
Would have given 5 stars but I changed it a bit. I don't used pre-packaged food ever. I also use organic. I used a buttermilk recipe from this site used only 2 eggs as there are 2 eggs in other recipe cooked fresh broccoli then followed this recipe. Turned out great. I would have never thought about putting broccoli or onions into corn bread very nice result. Read More
(6)
Rating: 5 stars
02/29/2016
Made a 60 serving version of this for a local shelter using a large steam table size pan from Costco. It was a big hit. The recipe is very forgiving. I used two 24 oz containers of cottage cheese 32 oz bag shredded cheddar (including one third for topping) 4 sticks butter ten of the 8.5 oz cornbread mix five 10 oz packs of frozen broccoli 20 eggs & 35 oz of chopped onions. Baked at 375 for 1 hour and then at 325 for another 30-45 minutes. Cheese topping was overdone so add that late in the bake time. Note that it looks small before cooking but expands to fill the pan to the top. Read More
(5)
Rating: 3 stars
02/11/2015
I really thought my kids would love this but they didn't. On paper it has everything that we like but together it just didn't really work. Husband agreed that he would have preferred cornbread with a side of steamed broccoli. Oh well thanks anyway! Read More
(3)