Saturday, May 26, 2007

Broccoli Cornbread

Eating soup and cornbread This recipe for Broccoli Cornbread I got from Shanon's mom (blogger source). She made it the first day we were there visiting, it went really well with her wonderful homemade soup (a jaya quality soup). I continued to eat it with the bar-b-que pork we picked up for Friday evening.

It is light, moist and creamy. Doesn't need butter to get it down because it melts in your mouth. The green/yellow color made Sharon and I think that it would be perfect for a St. Patrick's Day food.

1 box frozen broccoli; thawed and drained
6 oz. cottage cheese
1 onion, chopped
1 stick margarine, softened (we actually use butter, tastes better)
4 eggs (3 XL eggs)
1 box Jiffy cornmeal mix
salt [1/2 teaspoon red pepper flakes, optional]

Helen's soup with broccoli cornbread

Mix together, pour into greased pan.
Bake at 400°-425° until golden brown, about 30 minutes
Freezes well.

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