Broccoli-Cheese Cornbread | America's Test Kitchen

Name: Broccoli-Cheese Cornbread | America's Test Kitchen
Total time: 135 min
Ingredients: 6 tablespoons unsalted butter; 1 onion, chopped fine; 3 garlic cloves, minced; 1 cup (5 ounces/142 grams) cornmeal; 1 cup (5 ounces/142 grams) all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 8 ounces (227 grams) (1 cup) cottage cheese; 3 large eggs; 1/4 cup milk; 1 tablespoon hot sauce; 12 ounces (340 grams) frozen broccoli florets, thawed, pressed dry with paper towels, and chopped coarse; 8 ounces (227 grams) extra-sharp cheddar cheese, shredded (2 cups)

www.americastestkitchen.com

Too much cottage cheese makes many versions of this deliciously hearty cornbread bland. What is the best way to give it a shot in the arm?

Keywords

Side Dishes
Breads

View Original

Share this recipe:

Ingredients

6 tablespoons unsalted butter
1 onion, chopped fine
3 garlic cloves, minced
1 cup (5 ounces/142 grams) cornmeal
1 cup (5 ounces/142 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 ounces (227 grams) (1 cup) cottage cheese
3 large eggs
1/4 cup milk
1 tablespoon hot sauce
12 ounces (340 grams) frozen broccoli florets, thawed, pressed dry with paper towels, and chopped coarse
8 ounces (227 grams) extra-sharp cheddar cheese, shredded (2 cups)