Broccoli Cheese Cornbread

Marion County Sertoma Club


1 ½ Cup Martha White® Self-Rising Cornmeal

1 ¼ Cup cooked chopped broccoli

½ Cup chopped onion

½ Cup melted butter

¼ Cup Mayfield® milk

4 eggs

6 oz Mayfield® cottage cheese

¼ Cup of sugar

1 Teaspoon of salt

1 Cup shredded cheddar cheese


  1. Mix all ingredients together adding the cornmeal last.
  2. Bake in a Lodge® 10.25 inch greased skillet at 400° for 25 minutes. This cornbread does not rise as much as “regular” cornbread; it is very moist.