"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Broccoli Cornbread Recipe

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

Contributor:  
Contributor:  
Josephine Popp
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T vegetable oil
1 c chopped frozen broccoli, thawed to room temp.
1 3/4 c self rising cornmeal
1/4 c unsifted all purpose flour
1 egg
1 1/4 c buttermilk
1 c small curd cottage cheese
1 or 2 fresh jalapeno peppers, chopped (optional)

Directions:
Directions:
Preheat oven to 400. Pour vegetable oil into a cast iron skillet, place in a preheated oven while preparing recipe. In a microwave proof bowl, place broccoli with enough water to cover. Microwave on high for 4 minutes. Drain and set aside. In a mixing bowl, combine cornmeal, flour, egg, buttermilk, cottage cheese and jalapeno (if desired) and cooked broccoli. Stir only to combine. Do not overmix. Pour into hot skillet. Return to oven and cook for 30-40 minutes or until top is light brown.

Personal Notes:
Personal Notes:
You can substitute spinach instead of broccoli and it is really good.

I use a glass baking dish instead of a cast iron skillet.

 

 

 

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