16 March 2011

Broccoli Cornbread

We had this the other night~I hadn't made it in years, but it was as good as I remembered! Have you ever tried it?

Broccoli Cornbread
1 stick butter
4 large eggs
1 medium onion, chopped fine
2 pkgs. corn muffin mix (like Jiffy)
12 oz. cottage cheese
1 (10 oz) pkg. frozen chopped broccoli, thawed
Heat oven to 375F. In a 9x13 pan, melt the stick of butter in the oven while mixing the following ingredients in a large bowl. Mix the eggs, onion, cottage cheese, muffin mix and broccoli until well mixed. Then add the melted butter to the mixture, but don't scrape the baking pan~leave a little butter in to keep the cornbread from sticking. Stir again until ingredients are combined. Pour into baking pan. Bake until lightly browned, about 30-40 minutes. This can be frozen and reheated.


Sarah-Wife, Mother, Friend, Writer said...

Lora, that sounds delicious! I'm going to swap the cottage cheese for ricotta, I think. Great idea!


Natasha said...

That really sounds good and so healthy too! Great recipe-thanks so much for posting it!

Hope you enjoy the rest of the week and happy St Patrick's day!

Best wishes,

Happy Hour Divas said...

I made this for a simple dinner at my church and everyone raved about it. It was moist and delightful. I did add one cup of shredded pepper jack cheese. Perfect accompaniment for the lentil stew I made.

Anonymous said...

So.... These are in my oven now....and....I completely forgot the egg!!! *face palm*. I'm hoping it comes out ok!

Lora @ my blessed life said...

Dear Anonymous,

Uh oh!! I hope it turns out ok! :)