Broccoli Cornbread

LaDonna Pardue, Wanda Williams, Evelyn Fitzgerald, Ophelia Autrey, Becky Guice and Suzonnie Jolly

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package broccoli, chopped
  • 1 can Mexicorn
  • 1 onion, finely chopped
  • 1 stick butter, melted
  • 1 (6 oz) package cottage cheese
  • 1 box Jiffy® cornbread mix
  • 1 tsp salt
  • 4 eggs

Mix broccoli, corn, and onion. Add butter, cottage cheese, and eggs. Add dry cornbread mix and salt. Bake in Pam sprayed baking dish at 400 degrees for 30 to 40 minutes until golden brown.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.