Monday, February 19, 2018

Broccoli and Cheese Cornbread

I try to stock up my freezer and pantry before winter begins b/c THIS might be the year that blizzard comes through....and I was a girl scout, so I have to prep for these sort of things!  So now, as I see spring in my near future, it's time to start purposefully working through those ingredients.  I made this broccoli cornbread to go along with sausage I had stocked away.  If you like broccoli and rice casserole, this is the bread version of that.  Plus, it's bread, with healthy stuff like broccoli inside, and just about every site I encounter says broccoli is good for you (if you ignore the stick of butter, you can almost believe that).  The original recipe came from allrecipes.  The broccoli came from my freezer of hope depleted as another winter passes me by without any missed work days.
Broccoli and Cheese Cornbread 
Ingredients:  1 c. cottage cheese, 3/4 c. butter (melted, and cooled a little or the eggs with scramble), 4 eggs, 2 pkg (8.5 oz) cornbread mix, 1 (10 oz) frozen chopped broccoli (thawed), 1 large onion (chopped), 1 1/2 c. shredded Cheddar cheese (divided)
Instructions:  
1.  Heat oven to 375.  Grease 9x13 in baking dish.
2.  Beat cottage cheese, butter, and eggs in a large bowl.  Stir in corn bread until mix is just moistened.  Fold in broccoli, onion, and 1 c. Cheddar cheese.  Pour batter into dish and sprinkle with remaining cheese.
3.  Bake 35-40 minutes (until toothpick comes out clean).

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