It's been a really long time since I've posted a recipe. I don't even have the picture of the finished project with this one.
Camera problems.
Anyhoo. We are having a potluck this Sunday at church (they call them "carry-in's" around here). And this particular recipe for Broccoli Cornbread is one that is easy to whip up and always gets rave reviews
It's especially nice in the cooler months. It's great on soup night. It also happens to be featured in our family cookbook.
Enjoy.
Broccoli Cornbread
1 cup cottage cheese
4 large eggs
3/4 cup butter, melted
1 medium onion, finely chopped
2 (8.5-ounce) packages corn bread mix
1 (12-ounce) package frozen chopped broccoli, thawed (make sure you don't leave it frozen...you'll have extra liquid if not)
1 1/2 cups shredded cheese (I use some sort of cheddar)
4 large eggs
3/4 cup butter, melted
1 medium onion, finely chopped
2 (8.5-ounce) packages corn bread mix
1 (12-ounce) package frozen chopped broccoli, thawed (make sure you don't leave it frozen...you'll have extra liquid if not)
1 1/2 cups shredded cheese (I use some sort of cheddar)
Preheat your oven to 375 and grease a 9X13 pan. Wisk the cottage cheese and eggs together...add butter. Stir in the onion, cornbread mix, broccoli and 1 cup of the cheese. Pour into the baking pan and add the rest of the cheese on top.
Bake for 35-40 minutes.
I am fixing a Mississippi roast to take along to the potluck, but one of my favorite ways to serve this is with a big pot of veggie soup. it doesn't get any better than that!
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