*** This cooking blog is being maintained as a recipe archive for now. For current posts, please visit my main blog, Tiny Blessings! ***

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!


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.