One of the great perks of my job is getting sent cookbooks to review.
I have shelves and shelves of cookbooks of all kinds but I seriously never get tired of them and add to my collection often.
When I received Nicki Pendleton Wood’s new cookbook, Southern Cooking for Company, I was intrigued by the description: “More than 200 Southern Hospitality secrets and show off recipes.”. After reading it over and marking recipes I wanted to try, I was chomping at the bit to get in the kitchen and start cookin’ some good ol’ Southern food!
Here are the recipes I have made so far:
“Of all the great ideas in Southern Cooking for Company, the best bit of advice is, don’t wait to entertain- have people over whenever you can, however you can.” – Nicki P. Wood
Nicki is a blogger, food write, and restaurant review and for Southern Cooking for Company, she has complied 200+ Southern inspired recipes that go from traditional to out there {but in a good way}! I made five of her recipes in one week and this Broccoli Cornbread was the first. Cottage cheese adds a fluffy, moist texture and loads of broccoli and Cheddar make it a tasty and filling side dish!
Come back all week for more recipes from Southern Cooking for Company and scroll down for the Broccoli Cornbread recipe and to enter to win a copy of Southern Cooking for Company for yourself!
Southern Broccoli Cornbread
Ingredients
- 4 large eggs
- 1 head of broccoli stem removed and cut into florets (or 9 ounce pkg of frozen broccoli, thawed)
- 1/2 cup sharp Cheddar cheese shredded
- 1/2 cup 1 stick butter, melted
- 3/4 cup low-fat cottage cheese {can sub sour cream}
- 1 medium onion chopped (or 2/3 cup green onion, sliced)
- 6 ounce pkg cornbread mix yellow, white, or buttermilk
Instructions
- Preheat oven to 400 degrees.
- Grease a 8 or 9 inch square pan.
- Beat the eggs in a large bowl.
- Add the broccoli and mix well.
- Add the cheese and butter and mix well.
- Stir in the cottage cheese and onion.
- Sprinkle the cornbread mix over the ingredients and mix until no pockets of dry mix remain.
- Pour the mixture into the pan.
- Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove from oven, let cool slightly, then cut into squares and serve.
- *You can also add a couple cups of cooked chicken to make it an entree!
Notes
Recipe from Southern Cooking for Company by Nicki Pendleton Wood
I used one head of Broccoli for this recipe. Cut off the stem and cut into florets.
The original recipe calls for frozen broccoli which works well too.
Beat the eggs in a large bowl.
Add the broccoli, cheese, and melted butter to the bowl and mix well.
I like to use Vadallia onions. 1/2 of one large Vadilla is plenty.
Stir in the cottage cheese and onion.
The recipe calls for a small pkg of cornbread mix.
I chose traditional yellow cornbread.
Sprinkle the cornbread mix over the ingredients
and mix until no pockets of dry mix remain.
Pour the mixture into the pan.
Smooth down the top and bake at 400 degrees for approx 35 minutes.
Remove from oven and let cool slightly.
Cut into squares and serve.
Cornbread goes well with anything in the South!
Ashton grilled ribs (and hot dogs for Ava) and corn to go with ours!
Oh boy, you better believe we ate every bit of our dinner!
The next night it was Paula Deen’s Peanut Butter Ham
and Squash Casserole with more Broccoli Cornbread.
I could eat this cornbread every day!
Enter to win a copy of Southern Cooking for Company by Nicki P. Wood!
I love collard greens and also peach cobbler.
I love cookbooks and southern food!! I think I better find something to eat while I keep my fingers crossed that I might win!!
My favorite southern food is cornbread!
One of my favorite Southern recipes is my mama's chicken dressing.
I love grits and cheese.
I like fried green tomatoes
Wow, I love these recipes. I got a kitchen aid mixer for Christmas and now all I need is to win a wonderful cookbook to go with it. I pray that I do Win one. I love to cook and bake 😋.