Broccoli Cornbread Muffins

Food Network Canada
Prep Time
1h 5 min
18 servings

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.



1 10-oz
box frozen chopped broccoli
medium eggs
3 8.5-oz
boxes cornbread and muffin mix
cup small-curd cottage cheese
cup (1 ½ sticks) salted butter, melted
Nonstick baking spray, for the muffin pans


Step 1

Place the frozen broccoli in a bowl on the counter to thaw. After 20 to 30 minutes, drain the water from the broccoli.

Step 2

Preheat the oven to 425ºF.

Step 3

Crack the eggs into a large mixing bowl. Use a whisk or fork to blend the eggs and break the yolks. Add the cornbread mix, cottage cheese and melted butter and whisk to combine into a smooth batter. Fold in the thawed and drained chopped broccoli.

Step 4

Spray the cups of 3 large (1-cup) muffin pans with nonstick baking spray. Use a spoon to fill each muffin cup three-quarters of way with batter. Bake until a toothpick inserted in the middle of a muffin comes out clean, about 15 minutes. Serve immediately or let cool 5 to 10 minutes before consuming. These muffins are best served with any barbecue dish, such as, pork, collard greens and chicken.

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