Weirdest and Best Cornbread Ever!
My absurd daily tweets of The Boy’s lunch led to a question about today’s cornbread. It’s a family favorite that dates back to my childhood and came from our neighbor’s mother-in-law. We callled it Cathy’s Cornbread. First here’s the recipe as written in 1969 and then some more reasonable variations. It sounds weird but it is SOOOO GOOOD!
Brocolli Cornbread
1 pkg. Jiffy yellow cornbread mix
4 eggs, beaten
6 oz cottage cheese
1 stick of butter, melted
1 small onion, minced
10 oz. frozen brocolli cooked and well drained
Mix wet ingredients and stir briefly into dry ingredients, fold in brocolli. Bake at 400 F: in muffin tins for about 20 minutes or in pie plate for about 25 minutes until golden and set.
ETA: Of course real southern women cook their cornbread in a cast iron skillet! Just put a little oil
or butter in the pan and put it the oven while it preheats. Then swirl the fat around and pour I your batter, careful it's HOT!
VARIATIONS:
Replace cornbread mix with actual pantry staples:
1 cup all-purpose flour
1 cup yellow cornmeal
3-4 teaspoons baking powder (use more if it is older)
1/4 teaspoon salt
Replace eggs with eggbeaters. I’ve never made it with vegan egg replacers but it should work.
Replace cottage cheese with ricotta or with creamed corn.
Use less butter (OMG) it’s acceptable with as little as a half stick, of course it tastes best with the full amount but we generally go for 2/3 of a stick. Obviously use margarine for vegan or Kosher concerns.
Add garlic or shallots.
Use fresh brocolli, steamed and chopped.
Use spinach, cooked, squeezed dry, and chopped.
Add a little grated cheddar, just because.
Brocolli Cornbread
1 pkg. Jiffy yellow cornbread mix
4 eggs, beaten
6 oz cottage cheese
1 stick of butter, melted
1 small onion, minced
10 oz. frozen brocolli cooked and well drained
Mix wet ingredients and stir briefly into dry ingredients, fold in brocolli. Bake at 400 F: in muffin tins for about 20 minutes or in pie plate for about 25 minutes until golden and set.
ETA: Of course real southern women cook their cornbread in a cast iron skillet! Just put a little oil
or butter in the pan and put it the oven while it preheats. Then swirl the fat around and pour I your batter, careful it's HOT!
VARIATIONS:
Replace cornbread mix with actual pantry staples:
1 cup all-purpose flour
1 cup yellow cornmeal
3-4 teaspoons baking powder (use more if it is older)
1/4 teaspoon salt
Replace eggs with eggbeaters. I’ve never made it with vegan egg replacers but it should work.
Replace cottage cheese with ricotta or with creamed corn.
Use less butter (OMG) it’s acceptable with as little as a half stick, of course it tastes best with the full amount but we generally go for 2/3 of a stick. Obviously use margarine for vegan or Kosher concerns.
Add garlic or shallots.
Use fresh brocolli, steamed and chopped.
Use spinach, cooked, squeezed dry, and chopped.
Add a little grated cheddar, just because.