Posted By: DannyB
Broccoli Cornbread - 01/01/20 02:22 AM
If you want something great, this was my mom's recipe that we have made every year for as long as I can remember. I'm not aware of a 10 oz. carton of cottage cheese, so I use over half of a 16 oz. Frozen broccoli comes in all sized containers. It's not that important how much. I grind it pretty fine in a mini food processor. Though it says 40-60 minutes, I think it takes close to an hour. We have always used a Pyrex pan if that might make any difference. This is not some light as air cornbread. It is rich and heavy!
We have enough coming for late lunch tomorrow that I think I'll make an additional half recipe and substitute jalapenos. I haven't tried that with this recipe.
2 boxes Jiffy cornbread mix
4 eggs
1 ½ sticks butter or margarine
10 oz. Box frozen broccoli (thawed)
10 oz. Carton cottage cheese
1 med. Onion chopped, (optional)
Blot water from broccoli and chop it up.
Melt butter in 13x9 pan
Pour melted butter into cornbread mixture and whisk, then return to pan.
Bake at 350 for 40-60 minutes
We have enough coming for late lunch tomorrow that I think I'll make an additional half recipe and substitute jalapenos. I haven't tried that with this recipe.
2 boxes Jiffy cornbread mix
4 eggs
1 ½ sticks butter or margarine
10 oz. Box frozen broccoli (thawed)
10 oz. Carton cottage cheese
1 med. Onion chopped, (optional)
Blot water from broccoli and chop it up.
Melt butter in 13x9 pan
Pour melted butter into cornbread mixture and whisk, then return to pan.
Bake at 350 for 40-60 minutes