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Broccoli Cornbread

3

40 min

Broccoli Cornbread

Broccoli Cornbread Photo 1

Time

40 min

Serving

15 persons

Calories

136

Rating

3.00★ (65)

Cuisine

Author: Victoria Buriak
This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!

Ingredients

  • cornmeal: 1 cup
  • all-purpose flour: 1 cup
  • salt: 1 tsp
  • baking powder: 4 tsp
  • ½ teaspoons white sugar: 1 piece
  • eggs: 3 piece
  • frozen chopped broccoli: 1 pack (10 ounce pack)
  • ounces cottage cheese: 12 piece
  • margarine: 5 Tbsp (melted)

Metric Conversion

Stages of cooking

Broccoli Cornbread Photo 21
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Broccoli Cornbread Photo 65
  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
    Broccoli Cornbread Photo 2
  2. In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
    Broccoli Cornbread Photo 3
  3. In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
    Broccoli Cornbread Photo 4
  4. Pour batter into a greased 9x13 inch baking dish.
    Broccoli Cornbread Photo 5
  5. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.
    Broccoli Cornbread Photo 6

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