I usually like to serve Broccoli Cheese Cornbread when we’re having Fried Tenderloin and White Beans.
This year I made it to add to our family’s Thanksgiving feast.
Cheesy, moist and satisfying, this cornbread recipe is a winner!
Broccoli Cheese Cornbread
2 packages (8.5 oz each) corn bread/muffin mix
1-1/2 cups (12 oz) 4% cottage cheese
3/4 cup butter, melted
3 cups frozen chopped broccoli, thawed
1 large onion, chopped
In a large bowl, combine corn bread mixes. In another bowl, beat
eggs, cottage cheese and butter. Stir into corn bread mixes just
until moistened. Fold in broccoli and onion.
Pour into a greased 13 x 9 baking pan. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Let stand for 10 minutes before cutting. Serve warm.
Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 196 calories, 13 g fat (7 g saturated fat), 89 mg cholesterol, 323 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.