Jefferson County Recipe of the Day: Broccoli-Cheese Corn Bread

Broccoli-Cheese Corn Bread – A great addition to any meal!

Broccoli-Cheese Corn Bread


1 cup chopped onion
1 cup butter, cubed
2 – 8-1/2 ounce packages corn bread/muffin mix
2 cups shredded cheddar-Monterey Jack cheese
6 eggs
1-1/2 cups 4% cottage cheese
1 – 9 ounce package frozen broccoli cuts, thawed and drained
1 cup frozen corn, thawed
2 tablespoons canned jalapeno slices, chopped


~Preheat oven at 400°.

~In a large skillet, saute onion in butter until tender; set aside.

~In a large bowl, combine corn bread mix and shredded cheese.

~In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into corn bread mixture just until moistened. Fold in the broccoli, corn and jalapeno.

~Transfer to a greased 13-in. x 9-in. baking pan. Bake for 35-40 minutes or until lightly browned and edges pull away from sides of pan.

~Serve warm.

~Refrigerate leftovers.

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