Venango County Recipe of the Day: Broccoli-Cheese Cornbread

| March 12, 2018

This recipe is a great addition to any meal! Sponsored by Franklin-Oil Region Credit Union.

Broccoli-Cheese Cornbread


1 cup chopped onion
1 cup butter, cubed
2 – 8-1/2 ounce packages cornbread muffin mix
2 cups shredded cheddar-Monterey Jack cheese
6 eggs
1-1/2 cups 4% cottage cheese
1 – 9-ounce package frozen broccoli cuts, thawed and drained
1 cup frozen corn, thawed
2 tablespoons canned jalapeno slices, chopped


~Preheat oven to 400°.

~In a large skillet, saute onion in butter until tender; set aside.

~In a large bowl, combine cornbread mix and shredded cheese.

~In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn, and jalapeno.

~Transfer to a greased 13-in. x 9-in. baking pan. Bake for 35 to 40 minutes (or until lightly browned and edges pull away from sides of the pan).

~Serve warm.

~Refrigerate leftovers.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Breads, Local News, News, Recipes