Allow me to introduce you to one of my long-time favorite fall foods, courtesy of my amazing mom: broccoli cheese cornbread. One word… amazing! It’s the perfect accompaniment to a big bowl full of homemade chili & is perfect on crisp autumn days. This cornbread recipe is simple to make & so cheesy and delicious. Trust me on this one; it’s an annual favorite of mine and has been since childhood. I baked a pan of this scrumptious, warm cornbread for my friends this past weekend, and it was devoured very quickly!

Broccoli Cheese Cornbread

courtesy of my mom, Brenda

2 8.5-oz. boxes Jiffy corn muffin mix

8 oz. small curd, low-fat cottage cheese

1 C shredded mozzarella cheese

2 10-oz boxes frozen chopped broccoli, thawed and well drained/squeezed

4 eggs

1 ½ sticks margarine, melted

¼ C diced onion

Directions:

Preheat oven to 375 degrees and spray 9” x 13” baking dish. In large bowl, mix cheeses, broccoli, eggs, margarine, and onion. Stir in cornbread muffin mixes and combine well. Bake 30-35 minutes. Serve warm and enjoy!

This recipe can easily be halved! If making a half recipe, halve all ingredients and bake in 8” x 8” baking dish or pie dish.