Dean’s® Dairy Dip

French Onion Broccoli Cornbread

  • Print Recipe Card
  • Tell a Friend
  • Prep Time: 45 minutes
  • Servings: 10
  • Non-stick cooking spray
  • 4 large eggs
  • 8 ounces frozen chopped broccoli, thawed and thoroughly drained*
  • 1 cup Dean’s French Onion Dip
  • 8 tablespoons (1 stick) butter, melted
  • ½ teaspoon kosher salt
  • 1 (8-½ ounce) package corn muffin mix
  • ½ cup French fried onions
  • ½ cup shredded cheddar cheese

13-inch pan with foil; spray foil with non-stick cooking spray.

 Crack eggs into medium mixing bowl; beat lightly with a fork to break up yolks.  Add broccoli, Dean’s French Onion Dip, melted butter and salt; stir with fork to combine.  Stir in corn muffin mix, just until blended, breaking up lumps.  Pour into pan; bake for 25 minutes or until light golden brown. 

 Sprinkle French fried onions and cheddar cheese on top.  Return to oven just until cheese melts, about 2 minutes.  Serve warm or at room temperature.

 * Blot broccoli with paper towels to remove excess moisture.