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Broccoli Corn Bread Recipe

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This recipe for Broccoli Corn Bread is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 1/2-oz) boxes Jiffy Corn Muffin Mix
1 cup (2 sticks) butter, melted
4 eggs, beaten
1 cup cottage cheese
1 cup finely chopped onion
1 (10-oz) box frozen chopped broccoli, thawed, excess water squeezed out.
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 9x13" baking pan. In a mixing bowl, combine corn muffin mix, butter, eggs, cottage cheese, onion and broccoli.

Spread in baking pan and bake until cake tester comes out clean and edges are lightly browned, about 35-40 minutes.
Number Of Servings:
Number Of Servings:
many, many servings
Personal Notes:
Personal Notes:
Oh, this is heaven. While living in Alaska, one day a week the local newspaper would feature recipes highlighting a specific ingredient. I'm guessing this week the highlight was broccoli, but this was the recipe that made it into the recipe box, and has been made over and over again. Unlike regular cornbread, this is moist, fluffy and holds well together, offering a savory flavor that makes you forget the honey is even on the table. I may, at one time, have found myself scooping leftovers out of the pan on the drive home. Also unlike regular cornbread, this is fantastic as leftovers.

 

 

 

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