Wednesday, August 16, 2006

Broccoli Cornbread

1 (10 oz.) package frozen chopped broccoli (use fresh if you have it)

1 large onion chopped

6 oz. cottage cheese

1 stick butter (melted)

3 eggs, beaten

1 tsp. salt

1 (8 1/2 oz) box of Jiffy cornbread mix or use your own cornbread recipe using only the dry ingredients and leaving out the egg and other wet ingredients.

Heat oven to 400 degrees and grease a casserole dish ( I use my cast iron skillet)

Thaw and drain the broccoli. Mix all ingredients except the Jiffy mix. Add it last. Pour into your greased casserole dish and bake 30 minutes. Serve hot but I will also tell you this is even better the next day cold!


Miz (Marian) said...

well, this looks like a part of our dinner tonight. Thanks for the recipe, Peg.

Tammy said...

Gotcha...I copied this to my blogger friends recipe file...I can't wait to try it...I make my cornbread in a cast iron skillet too!!
Thanks for sharing!!

Rosa said...

Ew, I don't like brocoli. Love cornbread, so I'll just leave the brocoli out...ew.

Revee said...

Looks delicious - I'll have to try this recipe!

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