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Recipe Category: Bread
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Ingredients
Makes 1 (10-inch) round springform pan or 9 x 19-inch pan, serves 12
- 1 (8.5-ounce) box corn muffin mix
- ¼ teaspoon sea salt
- ½ cup (1 stick) unsalted butter
- ½ cup chopped white onion
- 1 (10-ounce) package frozen chopped broccoli, thawed but not drained
- 1 (8-ounce) container small-curd cottage cheese
- 4 large eggs
- 1 cup coarsely shredded Cheddar cheese
Method
- Preheat the oven to 375° F
- Grease a 10-inch springform pan or 9 x 19-inch baking pan
- In a deep medium bowl, combine the corn muffin mix and salt
- In a skillet over medium heat, melt the butter; add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
- Add the broccoli and any liquid and cook for 1 minute
- Set aside to cool 10 minutes
- Add the cottage cheese and eggs to the dry ingredients and combine with a whisk or Danish dough whisk
- Add the sauteed vegetables and cheese and fold together with a large rubber spatula just until all the ingredients are moistened yet thoroughly blended
- Take care not to overmix
- Pour the batter into the prepared pan
- Bake until golden around the edge and a cake tester inserted into the center comes out clean, 30 to 35 minutes
- Let stand 15 minutes before cutting into wedges or squares to serve
Full List of Bread Recipes
Full List of Cornbread Recipes
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