Randy Mayor; Lydia DeGaris-Pursell
12 servings

Savory with a touch of sweetness, Broccoli Bread cooks up like cornbread but offers fiber and calcium. It works well as a side dish, especially on soup night.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.

Chef's Notes

If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.

Ratings & Reviews

gkd1029's Review

March 18, 2014

Keiko123's Review

March 28, 2012
My mom used to make this exact recipe with Zucchini when we used to have those giant baseball bat size one in the garden. I made it exactly as is with the broccoli and it has somewhat of a sweet flavor to the bread. Loved it with the turkey chili it was served with.

Cindy Bee's Review

Cindy Bee
March 30, 2011
This turned out great with a lot of modifications. The recipe as is calls for too much liquid and I can see how other people ended up with a quiche-like consistency. To make it more bread-like you'll need to reduce the liquid, I cut the amount of eggs in half. I also steamed fresh broccoli until tender and let it cool. I reduced the amount of salt in half, there's already plenty of salt in the cottage cheese and cornbread mix. Will probaby try this recipe again and add some cheddar.

rstarrlemaitre's Review

March 03, 2011
I loved this recipe, and was expecting something only mediocre! The savory onion and broccoli were delicious, and although moister than normal corn bread, I really enjoyed the texture too. Served with black bean vegetable soup - great pairing.

MagEbeth's Review

October 19, 2010
Very very good, much better flavor than I expected. Like other reviewers said, it's a cross between quiche and cornbread. Great with soups, and perfect for a quick breakfast!

EllenDeller's Review

December 15, 2009
Insanely good, luscious dish. Here's how to avoid excessive moisture: chop the broccoli fine and be sure to squeeze out any moisture using paper towels to do so. Drain the cottage cheese over a sieve (and use just 1/2 cup of cottage cheese), and use two eggs instead of a whole cup of egg substitute. I also like to cook the onion (with some garlic and red or orange bell) in the two TB of butter, then add it last of all so that the heat of the onion doesn't cook the egg.