Skillet Broccoli Cornbread Recipe

Every couple of years I’ll come across this recipe that is old, tattered and handwritten on a scrap of paper and I’ll crave it once again! 

And on a side-note..aren’t those STILL the BEST recipes in the world!

This time, Mama said, “You should bake it in that big iron skillet and it will be even better”…

The ONLY thing to remember is that Mama is ALWAYS right!

I’ve used Jiffy Mix ever

since I was a wee little

girl and started baking!

I found their story

and they have a tour!

Just another fun trip

for my bucket list!

https://site.jiffymix.com/about/?cid=889

These few simple but odd

ingredients is how the

yummy cornbread

begins…

I know some of you

may have an issue

with the cottage cheese,

but I cross my heart that

you cannot tell it’s in there

once it’s baked!

I am one of those

people who LOVE cottage

cheese, so it does not

tend to scare me one bit!

In a large bowl,

combine the 2 boxes of

Jiffy Mix, the cup of cottage cheese,

the melted butter and the 4 eggs…

stir well until mixed together…

Take your 2 cups of

frozen broccoli crowns

and thaw them out well

in the microwave and then

drain very well…

sometimes if the crowns

are not small enough

I’ll chop them a bit more…

I don’t want big chunks of

broccoli in my cornbread…

Stir the broccoli pieces

into the batter well…

If you have a 12″ iron skillet,

spray it with nonstick cooking spray…

if you don’t have one and

you’re unwilling to run out

and purchase one…

you can certainly spray your

9 x 13 pan and use that…

It may not be as epic but

it will be delicious as well!

Bake on 400 degrees for

25-30 minutes…

It will look incredible like this!

And when  you cut it,

each piece will be over-the-top

delicious looking like this!

Mama loves it while it’s hot

right out of the oven…

I love it then or even

when it’s cold after storing

the left-overs in the refrigerator…

You’ll have to cook it and

decide for yourself!

I know you’re gonna love

every bite!

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