Broccoli Cornbread - revisited!

 

Back in the day....March 18, 2011 to be precise, I posted my 3rd ever recipe to FoodSAZm: Broccoli Cornbread.  First off, I took the photos that are in that post with my iPhone (first major blog fail)....in addition, I didn't even remotely show HOW delicious this Cornbread is.....so I felt I needed to redeem the almighty Broccoli Cornbread in this post, in the hopes that you all will actually try making it!

This recipe is super simple, and ridiculously delicious.....even if you hate broccoli with every fiber of your being, you will love this dish.

Broccoli Cornbread

(Yields about 12 servings/1 pan)

1 tsp salt

1/8 lb melted butter (1/4 stick)

¼ onion diced

8-10oz chopped frozen broccoli (I go with 10 oz because I love broccoli that much!)

4 eggs, beaten

6 oz. (3/4 cup) low fat cottage cheese

1 box Jiffy corn muffin mix

1.        Preheat your oven to 360 degrees.

2.        In a large bowl, mix all your ingredients thoroughly.

3.        In a greased or sprayed baking dish, pour in your cornbread batter.

4.   Depending on how deep your dish is, start out by cooking your cornbread for 20 minutes.  Check with a toothpick in the center to see if it’s done.  My baking dish is a 10x7 Pyrex (which gives you an 1 ¼ thick bread) and I had to cook it for 32 minutes.

5.     You can serve it with butter, but it’s so flavorful and moist that it can just be served alone!