BaketyBakeBake: Broccoli Cheddar Cornbread

Okay so we have a guest baker this time and it's my boyfriend, Bryan!

Not only is he the lead singer and guitarist for one of the most amazing LA based bands, Just Off Turner (www.justoffturner.com) but he's also a hell of a cook. He adapted this recipe from that Down Home With the Neelys show on Food Network. His mom also makes a similar dish and you know when it's a mom recipe, it's gonna be good! It was a huge hit with everyone at a brunch we went to! NOTE- this recipe calls for a cast iron skillet but if you don't have one (and why DON'T you? They're amazing!) then you can always use an 11 by 17 inch baking dish.

Broccoli Cheddar Cornbread

2 boxes corn muffin mix (like Jiffy)
2 eggs
2/3 cup of buttermilk or regular milk
14 ounce bag of frozen chopped broccoli, thawed
1 white onion, chopped
1/2 stick butter
8 ounce container cottage cheese
1.5-2 cups shredded cheddar cheese

-Preheat the oven to 375. Now you're going to melt the butter in a cast iron skillet. Saute the onions and broccoli until soft.

While you've got that going, prepare the cornbread mix according to the directions. This is where the milk and eggs come in. Bryan used buttermilk instead of regular milk and it came out delicious but you can use whichever you like really. Also, if you have a favorite cornbread mix, feel free to use that. The first time he made it he used the Trader Joe's brand but we both liked the Jiffy better.

I mean it DOES say America's Favorite.

Next, add the cottage cheese to the cornbread mixture. This is going to make it really moist and yummy! Now add in the cheddar cheese. Feel free to add a little more or less cheddar depending on how cheesy you want it.

I like mine as cheesy as a Nic Cage movie!

Now pour the cheesy deliciousness that is the whole cornbread mixture into the cast iron skillet with the broccoli and onion and mix everything around. Sprinkle more cheddar cheese on top. Now put it all in the oven.