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Friday, September 26, 2008

FIF: Broccoli Cornbread



  • 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.



Check out Favorite Ingredients Friday for more great bread recipes!

3 comments:

Eleisia said...

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?

~TAMY 3 Sides of Crazy~ said...

This sounds like a fun one for soups this winter.

Overwhelmed! said...

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.