A delicious twist on the classic cornbread, infused with broccoli and cheese for a flavorful and hearty dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and a consistent texture.
Melt the butter in a 9x13-inch baking dish in the preheating oven.
Keep an eye on the butter to prevent it from browning too much.
In a mixing bowl, combine the corn muffin mix, eggs, cottage cheese, cheddar cheese, onion, and milk.
Mix until just combined to avoid overmixing, which can make the bread dense.
Ensure the broccoli is well-drained and pat it dry with a paper towel.
Removing excess moisture prevents the batter from becoming too wet.
Fold the broccoli into the batter gently.
Folding gently ensures the broccoli is evenly distributed without breaking it apart.
Pour the batter into the baking dish with the melted butter, stirring lightly to incorporate the butter.
Stirring lightly with the butter adds a rich flavor to the crust.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the end of baking time to avoid overbaking.
Let the cornbread cool slightly before serving. Enjoy your delicious creation!
Cooling allows the flavors to settle and makes slicing easier.
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