This morning in the yoga class I was teaching a woman demanded that I turn down the music because it was “really loud” and she’d rather hear me than the music. I then preached on taking awareness away from outside stimulation and learning to turn inward for a more personal practice.
Then after class one of my students who likes me a lot announced to the class how much she loved the music.
I didn’t do anything, just watched it unfold. It was a strange occurrence, given that most people who come to my class trust that I’m going to give them the practice that they need, but this particular student clearly knew better. Or maybe I need to talk louder? Who knows.
If you’re not convinced about music volume or any of the other nonsense I talk about here, you need to trust me on this one: Broccoli Cheddar Cornbread is your new best friend.
Seriously. My bff Heather made me dinner last week, and this was one of the things she made. I ate two massive pieces, which clearly I needed, and then made a whole pan to take to the mountains with us last week. It was a rare food that I really couldn’t stop thinking about.
I’m not a huge cornbread fan because often I find it dry and then feel compelled to douse it with butter, and then feel bad about myself.
THIS, THOUGH, puts the butter in the cornbread, along with a ton of other moisture-locking ingredients, and somehow, magically, I didn’t feel bad about that AT ALL. Because science! If the butter is IN the cornbread then it doesn’t count, right?
Work with me on this one.
You REALLY need to print out this recipe and make it soon – maybe for an upcoming holiday meal? It’s great with any soup, chili, or just as a snack. The ingredients are simple and cheap, and the results are PERFECT. Trust me.
Cook the veggies for 2 minutes more, stirring a bit, until everything is soft and fragrant. Turn the heat off the skillet.
Bake the cornbread for 25 minutes, then check it. If you’re using a wider dish, the bread may be done. Stick a fork or toothpick right in the center of the cornbread – we want it to come out clean. I cooked my cornbread for 42 minutes or so because my dish was narrow and deeper than a standard 9×13 pan. If after 25 minutes your cornbread isn’t done, let it keep cooking, checking every 10 minutes or so.
That’s it guys! Browned edges, golden top, and LUSCIOUSLY moist cornbread. Plus, it has dairy and vegetables in it, so it’s basically health food! Let this sit for 5 – 10 minutes, or you can make it in advance and eat it at room temperature whenever you’d like to.
You. will. love. this. I promise. The broccoli is a mild flavor and the sweetness of the cornbread with the sharp cheese is just….ugh. I also love that with the cheese and vegetables the amounts aren’t steadfast – onions and broccoli vary in size, but the recipe will turn out with a little more or a little less of each. FORGIVING RECIPES WIN.
Plus. Butter+eggs+half&half+cottagecheese does not a dry cornbread make. Seriously moist, even though I know half you claim to hate that word and I don’t know why because it’s a good quality in food. Srsly.
Try this soon. You’ll thank me, I promise. Thanks to Heather for the recipe and Amanda for the dish! I have nice friends.
- 2 boxes of Jiffy
- ¼ cup of half and half
- ¼ cup of water
- 5 cloves garlic, minced
- 8 ounces of cottage cheese
- 4 eggs
- 1 teaspoon of salt
- 4 - 6 ounces cheddar, grated
- ¾ stick of butter
- 1 onion, diced
- 1 large head of broccoli, diced
- Olive oil for sautéing
- Heat oven to 375 and preheat a skillet to medium heat with olive oil. Melt the butter in the microwave with the water. Sautee onions, garlic, and broccoli in the olive oil for 5 - 10 minutes until softened.
- Mix the Jiffy, half and half, water, cottage cheese, eggs, salt, cheddar and melted butter together in a big bowl—you can leave out some of the cheddar to sprinkle on the top later, or you can just grate more cheddar for the top.
- Add the broccoli/onion combo to the batter and mix that up, and then pour it into your baking dish—9x13 or equivalent. Bake for 30 - 40 minutes until golden on top and a toothpick or fork inserted in the center comes out clean. Let cool for 5 - 10 minutes before slicing and serving. May be made a day or two in advance and kept covered.