Broccoli Cornbread
From sewnfool 17 years ago
- 25 minutes to make
- Serves 6
Southern style moist cornbread, mixes easily with other flavors. You can substitute spinach if you prefer and add warmer spices. We like it plain.
Ingredients
- one 10 ounce package of frozen chopped broccoli. shopping list
- thaw, drain, but do not cook the broccoli. shopping list
- 1 large onion, finely chopped. shopping list
- 6 ounces of cottage cheese shopping list
- 1/2 cup of butter or margarine, butter gives a better flavor. shopping list
- 1 teaspoon salt, shopping list
- 4 eggs beaten well, shopping list
- 1 box of Jiffy cornbread mix. shopping list
How to make it
- Combine the chopped, thawed and drained broccoli with chopped onion,
- cottage cheese, melted butter , salt and beaten eggs into a medium bowl.
- mix well. Then add cornbread mix.
- pour into a greased 9 x 13 inch casserole.
- bake 25 minutes at 400 degrees.
- do not over bake .
- this is a very moist cornbread. allow to sit for a few minutes. serve hot.
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