I was going to make a big pot of chili and thought about some sort of side dish – other than oyster crackers – and saw a recipe for broccoli cornbread. That would work. I tried it and it was good. But the best part of this discovery is that this recipe can cover lots of bases, simply by substituting for the broccoli. For example, instead of broccoli, put a can of chilis or jalapenos in the recipe and you have Mexican Cornbread. Add some pepperoni and you have a side for Italian. The possibilities are endless.
Here, though, is how to make Broccoli Cornbread.
Preheat the oven to 350 and spray a 9 x 13 x 2 pan with Pam. Mix 3 beaten eggs, with 2 packages of Jiffy cornbread mix, 2 C sharp cheddar cheese, ¾ C cottage cheese, and 1/3 C milk. Place 2 C chopped fresh broccoli florets in the baking dish and pour the cornbread mix over the broccoli, then spread evenly with a spoon. Pop it in the over for 20 or 25 minutes until golden brown and a toothpick comes out cleanly. Cool a bit, slice and serve with chili or soup or anything. I am eager to try a Mexican version. It’s good, it’s easy, it’s versatile – what’s not to like? Broccoli Cornbread
3 eggs, beaten
2 (8-oz) boxes Jiffy cornbread mix
2 cups shredded cheddar cheese
2 cups chopped fresh broccoli florets
¾ cup cottage cheese
⅓ cup milk
