Broccoli Cornbread

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We love when our foodie friends share their favorite recipes with us!

#FoodieScore Facebook friend Melissa Styers told us about this recipe for her Broccoli Cornbread when we asked our page’s followers which foods must be on the dinner table for a perfect Thanksgiving.

Less than a week after Melissa posted the recipe for us, we tried it out in our kitchen and loved it! The cornbread is so moist thanks to the cottage cheese and butter. It’s got a sweetness because of the Jiffy mix, and that balances with the savory flavors of the broccoli and onion. I could eat this cornbread recipe at least once a week, as part of a meal or all by itself.

We made our batch in a cast iron pan because that’s our favorite dish for cornbread. It kept the cornbread moist inside and gave it a nice crisp crust on the edges. We allowed the top to brown just a tad before we pulled the pan from the oven.

Melissa said we’d thank her for the recipe later. She was right. Thanks, Melissa! We love this dish!

Broccoli Cornbread

What You Need:

4 eggs, beaten

1 stick butter, melted

1 cup cottage cheese

10 ounces frozen broccoli, thawed

1 onion, chopped

1 teaspoon salt

1 box Jiffy corn muffin mix

What You Do:

Mix all ingredients together and bake at 400 degrees for 25 to 30 minutes.

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