Broccoli and Cheese Cornbread

This traditional cornbread recipe is naturally gluten-free and ovo-lacto vegetarian friendly. If you are looking to satisfy any vegetarians or vegans, swap in a vegan cheese to make it satisfactory to their dietary restrictions. By using simple portion control techniques, those with diabetes may enjoy this dish.

Broccoli is packed with various nutrients, such as magnesium, phosphorus, zinc and iron. Broccoli is also a cruciferous veggie, which are known to possibly reduce the risk of type 2 diabetes. It is the perfect side dish to add to your plate this Thanksgiving.

Photo Credit: A Healthier Michigan 

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  • 1 cup low-fat cottage cheese
  • 2/3 cup butter, melted
  • 4 eggs
  • 2 (8.5 oz.) packages corn bread/muffin mix
  • 1 (10 oz.) package frozen chopped broccoli, thawed
  • 1 medium onion, chopped
  • 1 1/2 cups shredded Cheddar cheese, divided

Broccoli and Cheese Cornbread

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing. Serve warm and enjoy!

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