Broccoli & Cheese Cornbread Casserole

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

cornbread mix

🥗Healthier: homemade cornbread mix

💰Cheaper: self-rising flour + cornmeal

Homemade options can be more cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

Preheat the oven to 375°F (190°C).

Grease a baking dish (9x13 or similar) with cooking spray or butter.

In a large bowl, add 1 1/2 sticks of melted butter.

Crack in 4 eggs and mix them with the butter.

Add 1 cup of ricotta cheese (or cottage cheese) to the mixture and blend until smooth.

Stir in the first box of Jiffy corn muffin mix, then add the second box and mix well.

Add the thawed chopped broccoli, chopped onion, and optional bell peppers to the mixture.

Add 1 1/2 cups of cheddar cheese, reserving about 1/2 cup for topping, and mix everything together.

Pour in 1/4 cup of buttermilk for extra moisture and mix until combined.

Transfer the batter to the greased baking dish and spread it out evenly.

Place the baking dish in the oven and bake for about 40 minutes.

Check the casserole with a toothpick after 40 minutes; if it comes out clean, it's done, otherwise bake for an additional 10-15 minutes.

Once baked, remove from the oven and sprinkle the reserved cheddar cheese on top.

Return the casserole to the oven until the cheese is melted before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens