Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 tsp (3g) garlic powder
  • 2 large eggs
  • 1 cup (225g) cottage cheese (small curd)
  • 1/4 cup (55g) unsalted butter, melted and cooled slightly
  • 2 cups (140g) broccoli florets, steamed and chopped small
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or 10-inch cast iron skillet generously with butter or non-stick spray.
  2. Pat the steamed broccoli florets dry with a paper towel to remove excess moisture.
  3. In a large bowl, whisk together the eggs, cottage cheese, and melted butter until well combined.
  4. Stir in the corn muffin mix, garlic powder, salt, and pepper. Mix until just moistened; do not overmix.
  5. Gently fold in the shredded cheddar cheese and chopped broccoli florets using a spatula until evenly distributed.
  6. Pour the batter into the prepared dish and smooth the top with a spatula.
  7. Bake for 30–35 minutes until the edges pull away from the sides and the top is deep golden brown. A toothpick inserted into the center should come out clean.