Broccoli Jalapeno Corn Bread
Fresh corn from the cob also will work well for this, make this as spicy as you like by adjusting the jalapeno pepper
Servings 10-12
INGREDIENTS:
1 cup butter, cubed (yes 1 cup, you will need that amount to absorb into the two packages of cornbread mix)
1 medium onion, chopped
1/2 jalapeno pepper, seeded and finely chopped (or use 2 tablespoons canned jalapeno slices, chopped)
2 garlic cloves, minced, optional
2 (8-1/2 ounce) packages corn bread/muffin mix
2 cups shredded cheddar cheese (can use Monterey Jack cheese)
6 large eggs
1-1/2 cups creamed cottage cheese
1 (9-ounce) package frozen broccoli, thawed , chopped and well drained
1-1/2 cup frozen corn kernels (can use canned corn kernels, I just use a whole can)
INSTRUCTIONS:—————————————-
Preheat oven to 400 degrees F.
Grease a 13 x 9-inch baking pan.
Melt butter in a skillet over medium-high heat.
Add in onion and jalapeno pepper; saute until softened (about 4-5 minutes).
Add in minced garlic; cook stirring for 2 minutes or until softened; remove from heat set aside and cool slightly.
In a large bowl combine both packages corn bread mix with cheddar cheese.
In another bowl beat eggs for about 3-4 minutes; mix in cottage cheese and onion mixture (including all the butter from the skillet).
Gently fold in chopped broccoli and corn.
Transfer to prepared baking pan.
Bake 35-40 minutes or until; lightly browned and edges pull away from the pan.
Serve warm.
Refrigerate any leftovers.
Related posts:
- Cheesy Corn Jalapeno Spoon Bread
Cheesy Crockpot Corn And Broccoli
Kitten’s Spicy Jalapeno Cheddar Cornbread
Related posts brought to you by Yet Another Related Posts Plugin.
