Broccoli-Cheese Cornbread

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

Side Dishes
Breads

By Diane Unger ･ Appears in Cook's Country February/March 2014

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?

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 8 to 10

TIME 1¼ hour, plus 1 hour cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

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