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I’m a fan of what I call the “casserole bread,” or I guess you could call it the “meal bread.”
You know, the kind where there is so much stuff jammed in there it can be your whole meal for lunch or a light dinner?
This Broccoli Cornbread is one of those. Stuffed with fresh broccoli and onions, and made moist by eggs, cottage cheese and olive oil, this is a very satisfying quick bread. It made a delicious lunch with fresh fruit on the plate, and was on the dinner menu the next night alongside some lightly cooked fish.
I was inspired to make it by the #TwelveLoaves bread baking group, whose topic this month is the farmer’s market — something sweet or savory you might find there. I always seem to gravitate to the greens at the market, so broccoli practically jumped into my tote.
Below the recipe, be sure to take a look at the list of bakers this month and their creations. And below that, you’ll find a photo array of all the bakers around the web who were inspired by our theme to create their own farmers market bread.
Turn on your oven!
Recipe: Broccoli Cornbread
Summary: Get your greens and your grains in this stuffed cornbread that can be a side dish or a main. All you need is salad and fruit to complete your meal.
Ingredients
- About 6-7 ounces small broccoli florets (about 2 cups)
- 1/2 large onion
- 2 eggs
¼ cup olive oil- 2 tablespoons water
- 1/2 cup low-fat cottage cheese (or use non-fat if you like; use what you have!)
- 2 tablespoons grated Parmesan cheese
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
Instructions
- Heat oven to 325F degrees. Mist an 8-inch square baking dish with nonstick spray and set aside.
- Steam broccoli in the microwave for a minute or two, until it is just slightly tender. Set aside. Chop onion finely until you have about ¾ cup. Set aside.
- In a large mixing bowl, whisk eggs, oil and water until combined. Stir in cottage and Parmesan cheeses, broccoli and onion. Stir in cornbread mix until just combined. Scrape batter into the prepared baking dish and bake for 45-50 minutes, until the top begins to brown lightly and a toothpick stuck into the center comes out clean.
- Remove from oven and set dish on a rack to cool. Serve slightly warm or I prefer it at room temperature.
Makes 9 pieces. You might want more than 1!
Preparation time: 10 minutes
Cooking time: 45 minutes
Number of servings (yield): 6-9
Culinary tradition: USA (General)
My rating
Breads and their bakers for September 2013 Farmers Market #TwelveLoaves:
- Ausytes – Lithuanian Onion and Bacon Buns by Karen at Karen’s Kitchen Stories
- Blueberry Muffins by Liz at That Skinny Chick Can Bake
- Broccoli Cornbread by Dorothy at Shockingly Delicious
- Carrot Quick Bread by Holly at A Baker’s House
- Homemade Pizza with Onions, Zucchini and Green Peppers by Rossella at Ma che ti sei mangiato
- Italian BLT Focaccia by Anne at From My Sweet Heart
- Spiced Pear Pecan Bread by Renee at Magnolia Days
- Strawberry Lime Almond Danish Braid by Paula at Vintage Kitchen Notes
- Zucchini and Caramelized Onion Pissaladière by Lora at Cake Duchess
Would you like to add YOUR bread to the collection shown in the photo array below? Join us in baking your favorite farmers market bread recipe for #TwelveLoaves this month. Here’s how:
1. Wording: When you post your Twelve Loaves bread on your blog, make sure you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure your bread is inspired by this month’s theme – farmers market – with a yeast or quick bread, either a single loaf or individual breads.
2. Link it up: Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Deadline: Post your Twelve Loaves bread that you baked sometime this month on your blog by Sept. 30, 2013.
Would you like to bake along with us? #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of Paula from Vintage Kitchen Notes and Renee from Magnolia Days. Follow @TwelveLoaves on Twitter to see what’s freshly baked, and follow our Pinterest board.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 17 comments… read them below or add one }
I think this cornbread could actually make me like broccoli. How colorful and full of hearty ingredients!
Your cornbread looks so pretty with the green broccoli. It sounds delicious!
Thanks Karen!
Oh Dorothy, I LOVE the idea of your ‘casserole bread’. I really love the flavors of broccoli and corn together. And with a little tossed salad, this would make an absolutely perfect meal for me!
Anne,
You and I think alike. This and salad = perfect meal.
I made baked broccoli polenta sticks once. Pretty similar to this, so I can say with some authority. You’re a genius. GREG
Wow- you really spruced up the Jiffy package of cornbread! I have some in my pantry now, thanks for the inspiration!
Holly,
Oh yeah, I am queen of tweaking the Jiffy corn muffins!
I love the idea of a “meal bread”. So many different styles of meal breads and this is one I will make this week b/c the kids will love it! Great addition for #TwelveLoaves, Dorothy.
Lora,
Thanks! Let me know if your kids like it!
A wonderful recipe – so inventive. Thank you.
Such an awesome idea Dorothy! I have cornbread in my list since I bought a cast iron skillet a month ago. Adding vegetables and cheese would solve all my dinner problems!
Oh, we love corn bread…and the splash of green in your broccoli version looks terrific!
Recipe Renovator (Stephanie),
Go for it!
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