BROCCOLI CHEDDAR CORNBREAD

Contributed By: Suzy B

Ingredients:

2 (8.5-ounce) boxes corn muffin mix or 2 cups self-rising cornmeal mix;
1/2 cup whole milk
1 tsp. minced garlic (1/4 tsp. garlic powder)
1 (8-ounce) container cottage cheese (1 cup)
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
2/3 cup chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Method:

Preheat oven to 375 degrees F.
Mix together all ingredients except 2 tablespoons Cheddar, broccoli and onion; to create a batter in a bowl.
In a 10-inch cast iron skillet melt butter. Sautee 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 an 11 by 17-inch baking dish and 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.


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