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Ingredients

• ✓ cornbread mix
• pie crust
• olive oil
• onion
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ cornbread mix
• salt
• black pepper
• yellow squash
• olive oil

Instructions

1. 1 Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
2. 2 Heat about 1/4 inch of olive oil in a large skillet over medium heat.
3. 3 Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Stacy Hogan Gaddy

Ingredients

• ✓ cornbread mix
• brown sugar
• egg
• milk
• cheddar cheese
• hot dog

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. 2 Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.
3. 3 Bake in the preheated oven until golden brown, about 14 to 18 minutes.

By TINA3031

Ingredients

• ✓ cornbread mix
• butter
• corn
• creamed corn
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.
3. 3 Pour into prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown and set, about 1 hour.

By Sarah Peipert

Ingredients

• ✓ cornbread mix
• butter
• corn
• creamed corn
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
2. 2 When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
3. 3 Bake in the preheated oven for about 30 minutes.
4. 4 Serve and enjoy.

By Elizabeth

Ingredients

• ✓ cornbread mix
• sour cream
• butter
• creamed corn
• corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ cornbread mix
• cooking spray
• baking powder
• pumpkin pie spice
• pumpkin puree
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
2. 2 Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By Nadia Christensen

Ingredients

• ✓ cornbread mix
• corn
• creamed corn
• sour cream
• butter
• egg

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.
3. 3 Spoon mixture into the prepared dish.
4. 4 Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
5. 5 Serve and enjoy!

By Ruth Phillips

Ingredients

• ✓ cornbread mix
• whole kernel corn
• cream-style corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Ingredients

• ✓ cornbread mix
• cooking spray
• milk
• egg
• creamed corn
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Pour corn bread mix into a large bowl.
3. 3 Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
4. 4 Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

By Lisa Hamm

Ingredients

• ✓ cornbread mix
• cream-style corn
• corn
• sour cream
• butter
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x12-inch casserole dish.
2. 2 Combine cream corn, niblet corn, cornbread mix, sour cream, butter, and eggs, in a large bowl. Pour into the prepared casserole dish.
3. 3 Bake in the preheated oven until lightly brown, about 30 minutes.
4. 4 Sprinkle cheese over top; continue baking until center is firm, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ cornbread mix
• corn
• cream-style corn
• sour cream
• cheddar cheese
• onion
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine whole kernel corn, cream-style corn, cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl. Stir until well blended, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 10 to 15 minutes. Let casserole stand briefly before serving.

By GLOEGGLER

Ingredients

• ✓ cornbread mix
• ground beef
• onion
• red bell pepper
• baked bean
• fajita seasoning
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble ground beef into a large cast-iron skillet over medium-high heat; cook, stirring frequently, until evenly brown. Drain grease. Add onion to the skillet; cook and stir until onion is translucent. Add bell peppers, beans, and fajita seasoning; cook and stir until heated through. Spread into an even layer in the skillet.
3. 3 Combine cornbread mix, egg, and milk in a bowl according to package directions; spoon over beef mixture, spreading evenly.
4. 4 Bake in the preheated oven until a toothpick inserted into cornbread layer comes out clean, about 20 minutes. Cool before serving, 3 to 5 minutes.

By MZOJIBWAY

Ingredients

• ✓ cornbread mix
• cooking spray
• pork breakfast sausage
• cream-style corn
• water
• onion
• jalapeno pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish with cooking spray.
2. 2 Cook sausage in a large, deep skillet over medium-high heat until evenly browned and crumbly, 5 to 7 minutes. Drain.
3. 3 Mix cornbread mix, corn, and water together in a medium bowl. Spread 1/2 of the cornbread mixture over the bottom of the prepared baking dish. Layer sausage over top, then onion, jalapeño, and cheese. Top with remaining cornbread mixture, using only as much as fits in the baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for about 10 minutes before serving.

By Christian

Ingredients

• ✓ cornbread mix
• cooking spray
• egg
• milk
• chicken breast
• water
• taco seasoning mix
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
3. 3 Bake in the preheated oven until just set, 6 to 8 minutes.
4. 4 While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
5. 5 Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
6. 6 Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

By Eric

Ingredients

• ✓ cornbread mix
• ground beef
• kidney bean
• enchilada sauce
• garlic powder
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Place ground beef in a skillet over medium heat. Cook and stir beef until it is browned, about 10 minutes, breaking up meat as it cooks. Drain beef and place it into the slow cooker. Stir in kidney beans, enchilada sauce, and garlic powder.
2. 2 In a bowl, combine corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over beef mixture in the slow cooker.
3. 3 Set the cooker to Low, cover, and cook until corn bread topping is cooked through and set, about 5 hours.

By Brandy

Ingredients

• ✓ cornbread mix
• cabbage
• sugar
• bacon
• cayenne pepper
• onion
• jalapeno pepper
• salt
• pepper

Instructions

1. 1 Put cabbage into a large strainer. Sprinkle sugar over cabbage to draw out excess water. Meanwhile, place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving grease in skillet.
2. 2 Transfer cabbage to a large bowl. In a small bowl, stir together cornbread mix and cayenne pepper.
3. 3 Add onion and jalapeño to the skillet and sauté until tender. Add cabbage, and season with salt and pepper to taste. Cook until cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.

By ChiliTex

Ingredients

• ✓ cornbread mix
• cooking spray
• water
• bacon
• sour cream
• mayonnaise
• ranch dressing mix
• pinto bean
• tomato
• green bell pepper
• green onion
• whole kernel corn
• cheddar cheese

Instructions

1. 1 To make the cornbread: Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of an 8x8-inch pan with cooking spray.
2. 2 Combine cornbread mix and water in a large mixing bowl until smooth; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool; crumble and set aside.
4. 4 Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5 Whisk sour cream, mayonnaise, and dressing mix together in a medium bowl.
6. 6 Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

By Rosemarie

Ingredients

• ✓ cornbread mix
• cooking spray
• corn
• milk
• egg
• sage
• onion powder
• salt
• black pepper
• cranberry sauce
• mashed potato
• turkey
• turkey gravy
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
3. 3 Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
4. 4 Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
5. 5 Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

By Nicole McLaughlin

Ingredients

• ✓ cornbread mix
• ground turkey
• celery
• onion
• chili powder
• black pepper
• cumin
• red pepper
• tomato sauce
• chili bean
• chili gravy
• cannellini bean
• milk
• egg
• cheddar cheese

Instructions

1. 1 Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
4. 4 Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

By Valerie Brunmeier

Ingredients

• ✓ cornbread mix
• milk
• egg
• butter
• onion
• celery
• green bell pepper
• pork sausage
• white bread
• sage
• thyme
• poultry seasoning
• salt
• black pepper
• parsley
• chicken stock
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
2. 2 Make the cornbread: Combine cornbread mix, milk, and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325 degrees F (165 degrees C).
4. 4 While the cornbread is cooking, make the dressing: Melt butter in a large skillet over medium heat. Cook onions, celery, and bell pepper in the melted butter until tender but not brown. Remove from the heat; do not drain.
5. 5 At the same time, cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.
6. 6 Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.
7. 7 Add sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix in parsley, cooked vegetables, and sausage with pan drippings. Stir in chicken stock and eggs; it will be a bit mushy.
8. 8 Grease a 9x13-inch baking pan and fill with cornbread dressing.
9. 9 Bake in the preheated oven for 1 hour.

By Louise

Ingredients

• ✓ cornbread mix
• cooking spray
• elbow macaroni
• olive oil
• onion
• garlic
• ground turkey
• barbecue sauce
• corn
• red pepper flakes
• milk
• egg
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
4. 4 Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
5. 5 Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
6. 6 Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.

By tvan

Ingredients

• ✓ cornbread mix
• water
• black pepper
• salt
• cajun seasoning
• jalapeno pepper
• yellow onion
• red bell pepper
• mushroom
• carrot
• chicken thigh
• olive oil
• monterey jack cheese
• cheddar cheese
• water
• green onion
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 1 1/2- to 2-quart casserole dish with cooking spray.
2. 2 Set aside 2 tablespoons cornbread mix and white portions of green onions for filling.
3. 3 Make cornbread topping: Combine remaining cornbread mix with 1/2 cup water, Cheddar-Monterey Jack cheese, and green portions of green onions in a large bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
4. 4 Make chicken and vegetable filling: Heat olive oil in a large nonstick pan over medium-high heat. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeño, reserved white portions of green onions, Cajun seasoning, salt, and black pepper. Cook until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
5. 5 Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
6. 6 Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

By Natasha Mathew

Ingredients

• ✓ cornbread mix
• water
• herb-seasoned stuffing mix
• onion
• celery
• chicken
• cream of chicken soup
• cream of celery soup
• chicken broth
• egg
• butter
• salt
• black pepper
• chicken
• onion
• celery
• chicken broth
• egg
• cornstarch
• water

Instructions

1. 1 Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a large roasting pan with nonstick spray and place in the preheating oven until hot, 7 to 8 minutes.
2. 2 Meanwhile, prepare dressing: Combine cornbread mix and water in a mixing bowl; stir until smooth.
3. 3 Remove the hot pan from the oven and pour in the cornbread batter. Return to the oven and bake until golden brown, 17 to 21 minutes. Remove from the oven and let sit until cool enough to handle, 10 to 15 minutes; keep the oven on.
4. 4 Crumble cooled cornbread into a large bowl. Stir in stuffing mix, onion, and celery. Add chicken and both condensed soups, then stir in as much chicken broth as needed to moisten the dry ingredients. Stir in eggs and melted butter; season with salt and pepper.
5. 5 Grease the roasting pan used for the cornbread with more nonstick spray, if needed. Lightly pack dressing mixture into the pan.
6. 6 Bake until the top is golden brown, 45 minutes to 1 hour.
7. 7 While the dressing is baking, make gravy: Combine chicken, onion, celery, and hard-cooked eggs in a large saucepan. Add container of chicken broth and simmer over medium-low heat, stirring occasionally, until vegetables are tender and broth has reduced slightly, about 45 minutes.
8. 8 Mix cornstarch with water in a small bowl; stir into the gravy and simmer, stirring occasionally, until thickened, about 5 minutes.
9. 9 Remove dressing from the oven and serve with hot gravy.

By candace

Ingredients

• ✓ cornbread mix
• baked bean
• hot dog

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.
3. 3 Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.

By xekoliara

Ingredients

• ✓ cornbread mix
• egg
• broccoli
• onion
• cottage cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
2. 2 Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes.

By Rory

Ingredients

• ✓ cornbread mix
• margarine
• corn
• creamed corn

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
3. 3 Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

By Jessica

Ingredients

• ✓ cornbread mix
• corn
• cream style corn
• margarine
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
3. 3 Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By Becky

Ingredients

• ✓ cornbread mix
• firm white bread
• pork sausage
• celery
• onion
• sage
• butter
• chicken broth
• egg

Instructions

1. 1 The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
2. 2 About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
3. 3 Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
4. 4 Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
5. 5 Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

By punkchic_123

Ingredients

• ✓ cornbread mix
• egg
• cottage cheese
• butter
• broccoli
• onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

By Susie P