Instead of serving biscuits or rolls at my son's 4th birthday party for the family, I decided to make this bread. I know there are many different recipes and variations of this out there. I found this recipe though and went with it. I thought it would be a good way to get in additional veggies. Now don't be fooled by this recipe's title. The cheese in this recipe is cottage cheese! Whether you're a fan or not though of the stuf, you don't taste it, honestly! It just helps add moistness! I did have some shredded cheddar that I was going to add (as a variation) but totally forgot! No worries, it was great without. This recipe is quick and easy and really tasty. A guest commented that the onions were a bit crunchy and strong. I rarely make the same recipe twice so I probably won't be making this again (even though it was tasty and I liked it a lot!) but if I did, I could saute the onion before putting it in the batter. As I'm getting ready to post this recipe I just discovered that this is the one dish that I did not get a picture of in all the craziness of the meal prep! And of course this is the one dish that I do not have any leftovers of! Honestly, it was so good that I'm posting it anyway, with the link to the original recipe, in case you would like to see pics!
Broccoli Cheese Corn Bread
from allrecipes.com by MARBALET
Yield: 12 servings
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) box Jiffy mix
1 teaspoon salt
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
2.In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
3.Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
Family Rating: 1 1/2 thumbs up.