Sunday, June 17, 2007
Broccoli-Cheese Corn Bread
1 cup chopped onion
1 cup butter, cubed
2 pkg corn bread muffin mix
2 cups (8 oz) shredded monterrey jack
1-1/2 cups cottage cheese
1 pkg (9oz) frozen broccoli, thawed and drained
1 cup fresh or frozen corn, thawed
2 tbsp canned jalapeno slices, chopped
In a large skillet, saute onions in butter until tender; set aside. In a large bowl, combine corn bread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in broccoli, corn, and jalapeno.
Transfer to a greased 13-in x 9-in pan. Bake at 400 for 35-40 min until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Yield: 12-15 servings.
Very good cornbread recipe.. of course with a whole cup of butter, how could it be bad? Yet another recipe from the July/August 2007 issue of Simple and Delicious.