Name: Broccoli Cheddar Cornbread
Yield: Makes 6 servings
Ingredients: 1/2 cup unsalted butter; 1 medium onion, chopped; 2 garlic cloves, minced; One 10-ounce package frozen chopped broccoli, thawed but not drained (or see headnote); Two 8 1/2-ounce boxes cornbread mix; 1/2 cup whole milk; One 8-ounce container cottage cheese; 4 large eggs; 1 tablespoon salt; 1 cup plus 2 tablespoons grated sharp cheddar cheese, for topping

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Broccoli Cheddar CornbreadShelly Strazis

Pat: Broccoli in cornbread—who knew? But sometimes you need to go to great lengths, and be very crafty, to get your kids to eat more vegetables. The result in this instance is a moist, incredibly satisfying cornbread that gets added richness from both cottage and cheddar cheese. We call for frozen broccoli, which makes this recipe easy enough to whip together in the time it takes your oven to preheat. (You can also use 2 1/2 cups of fresh steamed broccoli.)

Recipe notes

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