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Cornbread Broccoli Casserole


Rate this recipe 2.5/5 (2 Votes)


  • 1 1/2 sticks butter
  • 2 boxes Jiffy corn muffin mix
  • 5 eggs
  • 16 oz. cottage cheese (or ricotta cheese)
  • 1 1/2 cups grated cheddar cheese
  • 1 onion, chopped
  • 1 tsp. garlic powder
  • dash salt & pepper
  • 1 bag frozen broccoli


Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Average budget


Step 1

Mix all ingredients together. Pour into a 9x13 baking dish (greased with cooking spray). Bake at 400 degrees for 35-45 minutes. ENJOY!!


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  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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