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The One True Duck
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- Jul 16, 2001
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Here's a great recipe for taking to potlucks, office gatherings, or having available for snacks/appetizers:
Broccoli Cornbread
1 (10-ounce) package frozen chopped broccoli, thawed
1 (8-1/2 oz) package corn muffin mix
4 large eggs, lightly beaten
3/4 cup small-curd cottage cheese
1/2 cup butter or margarine, melted
1/3 cup chopped onion
1 teaspoon salt
Drain broccoli well, pressing between layers of paper towels
Combine corn muffin mix and next 5 ingredients; stir well. Stir in broccoli.
Pour into a greased 13x9x2-inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until golden. Let cool slightly, and cut into squares.
Yield: 12 servings
Broccoli Cornbread
1 (10-ounce) package frozen chopped broccoli, thawed
1 (8-1/2 oz) package corn muffin mix
4 large eggs, lightly beaten
3/4 cup small-curd cottage cheese
1/2 cup butter or margarine, melted
1/3 cup chopped onion
1 teaspoon salt
Drain broccoli well, pressing between layers of paper towels
Combine corn muffin mix and next 5 ingredients; stir well. Stir in broccoli.
Pour into a greased 13x9x2-inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until golden. Let cool slightly, and cut into squares.
Yield: 12 servings
