This recipe has been scaled down from the bulk version Chef Eddie uses at Virginia’s on King, in Charleston. Baked in a half sheet pan, it still makes a lot of corn bread, so plan on sharing, or store leftovers in the freezer. The recipe may also be used for making muffins by filling greased muffin pans or paper muffin cups about ⅔’s full with batter and baking for 12 to 18 minutes. Says Chef Eddie, “The smaller the muffins, the less baking time needed, but always check the center with a toothpick or skewer so the muffin is baked through.”
2½ pounds corn muffin/bread mix*
6 large eggs
1½ cups whole milk
1½ cups chopped cooked broccoli (drained)*
½ cup cottage cheese
2 tablespoons honey
Pinch salt and pepper
Pour muffin mixture in a large mixing bowl. Make a well in the center and add the remaining ingredients. Either by hand, or with an electric mixer fitted with the paddle attachment, slowly mix until combined, scraping down the sides of the bowl once or twice. DO NOT OVERMIX. Pour mixture into a greased 18 x 13 x 1-inch half sheet pan. Bake at 350 degrees, for 20 to 25 minutes, or until corn bread tests done, rotating baking pan halfway through baking. Remove pan from oven and place on wire rack to cool slightly before cutting.
*Kitchen Ade note: For the purposes of this recipe, I used readily available Jiffy Corn Muffin mix, which comes packaged in an 8.5-ounce box. I used a total of four boxes, plus 1 cup of mix to make this recipe, so if you use Jiffy mix, buy five boxes. If you don’t want to use fresh broccoli (approximately three-quarters pound fresh broccoli will yield 1½ cups cooked, chopped broccoli), substitute with a 10-ounce package of frozen chopped broccoli.