Broccoli-Cheese Cornbread

Name: Broccoli-Cheese Cornbread
Yield: Serves 8 to 10
Ingredients: 6 tablespoons, unsalted butter; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 cup (5 ounces), cornmeal; 1 cup (5 ounces), all-purpose flour; 2 tablespoons, sugar; 1 tablespoon, baking powder; 3/4 teaspoon, salt; 8 ounces (1 cup), cottage cheese; 3 large, eggs; 1/4 cup, milk; 1 tablespoon, hot sauce; 12 ounces, frozen broccoli florets, thawed, pressed dry with paper towels, and chopped coarse; 8 ounces, extra-sharp cheddar cheese, shredded (2 cups)

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By Diane Unger

Appears in Cook's Country February/March 2014

Side Dishes

Breads

Too much cottage cheese makes many versions of this deliciously hearty cornbread bland. What is the best way to give it a shot in the arm?

SERVES8 to 10

TIME1¼ hour, plus 1 hour cooling

WHY THIS RECIPE WORKS

Recipes for this hearty cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan. Our first step was to nix the mix and make our own cornbread. For a bread t...

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