"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Cornbread Recipe

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This recipe for Broccoli Cornbread, by , is from Cleo's Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Lockhart
Added: Thursday, May 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1- (8 1/2 oz.) pkg. corn muffin mix,
1/3- cup finely chopped onion,
1- tsp. salt,
3/4- cup cottage cheese (small curd),
1- ( 10 oz.) pkg. frozen chopped broccoli, thawed,
4- eggs beaten,
1/2- cup ( 1 stick) margarine or butter melted.

Directions:
Directions:
Preheat oven to 400 degrees. Combine first five ingredients in large bowl. Beat eggs and add butter. Stir into broccoli mixture until moistened. Place in greased 9X13 baking dish. Bake for 25-30 minutes or until golden brown. Let stand 3 minutes when taken from oven.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Can add some chopped jalapeno for an extra kick if you like, and some shredded cheddar cheese. This is a very good dish.

 

 

 

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