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Cornbread with Broccoli Bits

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware are capable of producing an amazing array of delicious, home cooked meals. We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends.

Afraid of the moisture from your thawed broccoli will make your cornbread go soggy? No worries! In fact, this recipe thrives on that moisture, using it along with the melted butter to better blend and bind your ingredients. Read more about how to create this delicious cast iron cooked delicacy!

Cooking Instructions:

Prep Time: 10 minutes

Cooking Time: 35-45 minutes

*Makes about 8-10 servings

Ingredients:

- 2 sticks butter

- 4 eggs

- 10 ounces frozen chopped broccoli, thawed

- 1 medium onion, finely chopped

- 8 ounces cottage cheese

- 2 boxes corn muffin mix

- ½ cup self-rising cornmeal mix

Cooking Steps:

A) Set your oven to 375 degrees to preheat. Using a 12-inch cast-iron skillet, place it into the oven with butter (for melting) while you prepare the batter.

B) Beat the eggs with a large spoon or whisk in a big bowl. Next, you need to add the broccoli, onion, cottage cheese, muffin mix, and cornmeal mix and blend well.

C) Carefully remove the skillet from the oven and mix on the melted butter into the batter.

D) Pour the batter into the same hot skillet and place into the oven. Let it bake for 34-45 minutes. When done, it should appear a golden brown color. It is best served warm!

Nutrition Facts (Per Serving):

Calories 454; Fat 27g; Cholesterol 138 mg; Sodium 785mg; Carbohydrate 42g; Protein 10g.

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