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!
PrintSkillet Broccoli Cornbread Recipe
Ingredients
- 2 boxes Jiffy Cornbread Muffin Mix
- 2 sticks butter, melted
- 1 cup cottage cheese, small curd
- 2 cups frozen chopped broccoli crowns, thawed
- 4 large eggs
Instructions
In a large bowl, combine the melted butter, Jiffy Cornbread Mix, cottage cheese and eggs; mix well.
In the microwave, thaw out the broccoli crowns and drain well.
Chop the broccoli into smaller pieces and add them to the cornbread batter.
Spray your 12″ iron skillet or your 9 x 13 pan with nonstick spray.
Pour your batter into the skillet and bake on 400 degrees for 25-30 minutes.
Let cool 5 minutes, slice and enjoy!