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Broccoli Cornbread Recipe

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This recipe for Broccoli Cornbread is from Favorite Recipes from Nana's Kitchen, 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:  
1 10-ounce box frozen, chopped broccoli, thawed
3/4 cup cottage cheese,
4 eggs well beaten,
1 large onion chopped
1 teas. salt
1 stick margarine , melted
1 box Jiffy corn muffin mix
Directions:
Directions:
Preheat oven to 400 degrees. Grease9 x 13 inch pan. skillet, or 12 cup muffin pan.
Thoroughly mix all ingredients together and pour into pan. skillet or muffin cups. Bake for 20 to 30 minutes or lightly browned. Serve just as you would regular cornbread.
Number Of Servings:
Number Of Servings:
6-12
Personal Notes:
Personal Notes:
I have also used stewed yellow squash and not cottage and it is delicious. The squash makes it moist. I do not use Jiffy
ix that much, I just use my regular cornbread recipe

 

 

 

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