Broccoli & Onion Cornbread

July 13, 2017

This cornbread is the perfect BBQ side dish, and you can cook it right on the grill! Bake ahead of time and take along on a summer picnic or potluck. This recipe uses cottage cheese instead of oil, making it exceptionally moist. Not to mention, it keeps well in the fridge for a couple days, making it ideal to take along on your next camping trip.

Broccoli & Onion Cornbread

Ingredients:

• 1 cup cottage cheese 
• ¾ cup butter, melted
• 4 eggs
• 2 (8.5 ounce) packages corn bread mix - we prefer Buckeye
• 1 ½ cup frozen chopped broccoli, chopped
• 1 large onion, chopped
• 1 ½ cups shredded cheddar cheese, divided

Instructions:

Preheat oven to 375 degrees F Grease a 9x13-inch baking dish.

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 ½ 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 with compound butter.

Chef's Tip - Cook on the grill the same way you would in the oven, bring your BBQ to the correct temperature and maintain the heat.

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