Benton's Broccoli Cornbread

Benton's Broccoli Cornbread

Real good cornbread. Recipe courtesy the late Benton’s restaurant in Florence, SC, via one Kent R.

  • ½ c butter, melted

  • 1 medium onion, chopped

  • 10 oz package frozen chopped broccoli (thawed & drained)

  • 4 eggs, beaten

  • 6 oz cottage cheese

  • 1 tsp salt

  • 8.5 oz box Jiffy corn muffin mix or 1 1/2 c. corn meal mix

Preheat someone’s oven to 400°F. Combine all ingredients except muffin mix (or corn meal mix). Then stir in corn muffin mix. Pour the batter into a grease 13x9 inch baking pan. Bake at 400°F for 25-30 minutes.

Editor’s note: I don’t’ know how this could work without the baking soda that’s in Jiffy mix. So, yeah, fair warning.

RecipesCasey HancockBread, Sides, Classic2 Comments