"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

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:  
Linda Heinrich
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Jiffy Corn Muffin mix (little boxes)
1 10 oz. box frozen chopped broccoli, thawed
1 12 oz. carton small curd cottage cheese
1 large onion, chopped
4 eggs, beaten
1 1/2 sticks margarine

Directions:
Directions:
Melt margarine in bottom of a 13 x 9 inch pan. Mix all other ingredients in large bowl and then add melted margarine. Leave enough melted margarine in pan to coat for baking. Pour into pan. Bake at 400 degrees for about 25 minutes or until brown. A glass pan works better to brown the bottom of the cornbread, or you can use an iron skillet.

 

 

 

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