BROCCOLI CHEDDAR CORNBBREAD2 Reduced For Fewer Servings

Contributed By: Suzy B.

Ingredients:

1 (8.5-ounce) boxes corn muffin mix or 1 cup selfrising cornmeal mix.
1/4 cup whole milk
1/2 tsp. minced garlic or 1/8 tsp. garlic powder;
1/2 cup cottage cheese
2 large eggs
1-1/2 tsp. salt
1/2 cup plus 1 tablespoons grated Cheddar
1/2 stick unsalted butter or margarine
1/3 cup onion, chopped
1 cup frozen chopped broccoli, thawed.

Method:

Preheat oven to 375 degrees F.
Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
In an 8-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the sauteed ingredients in a 9 by 9 inch baking pan/dish. then pour batter over as listed above.
Bake in oven until golden, 30 minutes.
Note: If using baking dish, lightly grease bottom of pan because some of the butter may be lost in the transfer of vegetables.

Helpful Hints:

(Recipe cut in half for 2 to 4 people)


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