Broccoli Bread

Last night was the monthly girls potluck dinner.  Our lovely hostess made white chicken chili.  I was on side dish duty.  Sometimes sides with chili can be hard to come up with, but not this time.  The great thing about broccoli bread is that it’s both bread and side dish in one. Gotta love it.  And it was suggested that this might be a way to get a little more broccoli in your kids if that’s something you’re working on.

For those of you who, like me, aren’t huge fans of cornbread this is a fantastic alternative.  It’s made with corn muffin mix, but the other stuff in it makes it really light and fluffy.  If you wanted something less sweet you could use the dry ingredients from a traditional cornbread recipe I think.  For me though it’s the sweet part that makes it so, so good with spicy food.  It’s a nice balance without being at all bland.

This is adapted from a recipe I found years ago in Cooking Light.  The CL recipe uses egg substitute and no cheese.  I’m sure that’s a perfectly fine way to make it, but I never have egg substitute in the house and I think the cheese is important.  If you use a sharp or extra sharp cheddar it adds a touch of tangy saltiness to the sweetness of the muffin mix.  It doesn’t take much, but it makes a difference.

It’s a really versatile dish.  It was a big hit at dinner last night, but I’ve also served it at brunch to equally rave reviews.  In fact, I’m having it for breakfast today.  You can serve it hot or at room temperature so it’s perfect for potlucks or buffets.  It’s light and fluffy and sweet and salty and has a little broccoli to give it some substance.  If you want to add some diced red pepper and some crumbled bacon feel free.  Yum.

Good? So good.
Easy? Very.
Good for company? Definitely.
Special shopping? No way.

Broccoli Bread


3/4 C cottage cheese
1/2 C sour cream
2 T butter, melted
1-2 C onion, chopped fine
3 eggs, beaten
1/4 C water
1 pkg corn muffin mix (I use Jiffy)
1 pkg frozen chopped broccoli, thawed
1/2 C shredded cheese (I use sharp cheddar)


Combine first 6 ingredients (through water) in a bowl and mix. Use cheese cloth or paper towels to press excess water out of the broccoli. Add corn muffin mix to the bowl and stir until incorporated. Fold in broccoli and cheese. Ppur into an 8×8 baking dish. Bake at 400 degrees for 40-45 minutes.


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