Wednesday, June 2, 2010

Broccoli Corn Bread

Recipe shared by:
Anne Blackmore

  • 1/2 cup melted butter
  • 1/3 cup chopped onion
  • 1 tsp. salt
  • 1/2 cup cottage cheese
  • 1 pkg. (10 oz.) frozen, chopped broccoli (thawed and drained) OR 1 small head of broccoli, chopped, cooked, drained.
  • 4 eggs slightly beaten
  • 1 pkg. (8 1/2 oz) Jiffy corn muffin mix

In mixing bowl, combine melted butter, salt, cottage cheese, broccoli and beaten eggs, blend with onion. Stir in quick corn muffin mix. Pour into greased 13 x 9" baking pan. Bake @ 400 degrees for 25-30 minutes or until browned on top.

Notes & Tips:
Very easy and very very yummy. The broccoli is unexpected yet delicious. I used frozen broccoli florets, I didn't have time to cook fresh broccoli, but Anne's notes on the recipe said she used that and it turned out great. Also, per Anne's notes I added about half a cup of shredded cheddar cheese. I served this with bacon, jalapeno black eyed peas.

Nutrition Facts:
Makes 12 servings
172 Calories, 11g Fat, 12g Carbs, 4g Protein

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