Good served hot or cold. Store in Refrigerator
- Carbohydrate 81.1916 g
- Cholesterol 216.425 mg
- Fat 18.772075 g
- Fiber 9.11974993646145 g
- Protein 19.331425 g
- Saturated Fat 5.1091325 g
- Serving Size 1 1 Serving (278g)
- Sodium 1355.605 mg
- Sugar 72.0718500635386 g
- Trans Fat 2.067105 g
- Calories 568 calories
Step-by-step
- Mix & Bake in greased 9x13 or 2 8x8 pyrex 30 to 45 min 325
Traditional southern cornbread relies on dry heat and hot cast iron to build a crust. This vegetable-laden variation takes a different path entirely. Standard quick breads often dry out quickly due to low moisture content. Here, frozen broccoli releases water into the batter as it thaws, while cottage cheese introduces dairy solids and whey. That extra liquid prevents the cornmeal from turning crumbly.
Bake the mixture at 325 degrees Fahrenheit for 30 to 45 minutes. A lower oven temperature prevents the exterior from burning before the dense interior sets. Use a greased 9x13-inch glass dish to ensure even heat distribution without scorching the edges. Watch for the edges to pull away slightly from the glass and the top to spring back when pressed gently.
Storing leftovers in the refrigerator overnight changes the crumb structure. The starches retrograde as the pan cools. Reheating individual squares in a toaster oven restores the outer crispness while melting the dairy fats within.
