Broccoli Cornbread

By Cookie67

Ingredients

• 1 10-oz. pkg. frozen chopped broccoli or 3 Cups cooked and dried broccoli florets
• 1 Cup chopped onion
• 1 Cup cottage cheese
• 1/2 Cup melted butter
• 4 eggs, beaten
• 1 7-oz. pkg. cornbread mix (or the dry ingredients from our favorite recipe, below)
• 1/2 tsp. SAGE
• 1/4 tsp. PENZEYS PEPPER
• 1/4 tsp. NUTMEG
• dash CAYENNE PEPPER
• Sweet Summer Cornbread
• 11/2 Cups all-purpose flour
• 3/4 Cup yellow corn meal
• 2/3 Cup granulated white sugar
• 5 tsp. baking powder
• 1 tsp. salt
• 1/2 Cup butter (l stick)
• 1 extra large egg
• 1 Cup milk
• 1 tsp. PURE VANILLA EXTRACT

Details

Servings 9
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400°. Grease a 9x9 pan and set aside. If using frozen broccoli, combine the frozen broccoli with the onion in a bowl. Microwave on high or boil/steam for 2-3 minutes, until broccoli thaws. Let cool. If using fresh, cooked broccoli, combine it with the onion. Add the cottage cheese, butter and eggs. Mix well. Add the muffin mix or combined dry ingredients from our cornbread recipe along with the SAGE, PEPPER, NUTMEG and CAYENNE. Stir and let sit 5 minutes. Bake at 400° for 35 minutes.

Prep. time: 10 minutes
Cooking time: 35 minutes
Serves: 9

Cornbread: (For this recipe use only the dry ingredients.) Preheat oven to 350º. Grease an 8" x 8" glass baking dish. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a separate bowl or small saucepan, melt the butter. Whisk the egg lightly while the butter cools a bit, then add the egg, milk and PURE VANILLA EXTRACT to the butter. Make a well in the center of the dry ingredients and pour in the mixed liquid, stirring lightly until just blended. Don't over mix or the bread won't be as tender. Pour the batter into a greased 8" x 8" glass baking dish. Bake in the preheated 350º oven for 45-50 minutes, until bread has risen a bit, is golden brown and springy to the touch. Let cool for at least 20 minutes before slicing.

Prep. time: 10 minutes
Baking time: 45-50 minutes
Yield: 9 Squares