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"Hunger is the best sauce in the world."--Cervantes

Broccoli Cornbread by Sue Maloch Recipe

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This recipe for Broccoli Cornbread by Sue Maloch is from Passing on Treasured Recipes - The Best from the Past and the Present, 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 fresh broccoli crown, rough chopped (10 oz. pack frozen chopped, thawed & drained)
1/4 c. chopped purple onion (2 T. finely chopped)
1/2 c. canola oil (1 stick melted oleo)
3/4 c. Egg Beaters to = 3 eggs (4 fresh eggs)
1 box Jiffy cornbread mix
1 c. fat free cottage cheese (3/4 cup small curd)
Directions:
Directions:
Add all ingredients except cottage cheese. Mix well and let sit 2-3 minutes. Fold in 1 cup cottage cheese. Pour in greased 8" iron skillet or 8x8 pan.

Bake at 375 degrees 30-35 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
quick
Personal Notes:
Personal Notes:
The original recipe came from my mother-in-law, Sue Maloch and is wonderful! I have replaced some ingredients attempting to make a little healthier. The original ingredients are listed in parenthesis next to my substitutions. This makes a great meal with soup on a cold day.

 

 

 

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