- 1/2 cup butter or margarine, melted
- 1/3 cup onion, chopped
- 1 teaspoon salt
- 3/4 cup cottage cheese
- 1 (10 ounce) package frozen chopped broccoli
- 4 eggs, beaten
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
Preheat oven to 400. Thaw and drain broccoli. Combine first six ingredients. Stir muffin mix into first mixture with a fork. Pour into a 13" x 9"pan that's been sprayed with non-stick cooking spray. Bake for 20-25 minutes , or until done when tested with a toothpick.
This cornbread is moist and dense, best eaten with a fork. I always make it along with some sort of creamy soup, like potato soup or corn chowder.
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3 comments:
Cornbread is so yummy with soup and stew. The broccoli makes it "healthified"! I'm going to make it the next time we have potato soup.
I love the template for your blog. Where do you find the templates to use with a free blogger blog?
This sounds like a fun one for soups this winter.
Wow! I would've never thought to put broccoli in cornbread. Very nice!
Thanks for participating in my Favorite Ingredients Friday- Bread Edition recipe exchange! I do appreciate it.
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