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
[1]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.
[2] - 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.
[3] - Remove from oven and set dish on a rack to cool. Serve slightly warm or I prefer it at room temperature.
[4]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
[5]Breads and their bakers for September 2013 Farmers Market #TwelveLoaves:
- Ausytes – Lithuanian Onion and Bacon Buns [6] by Karen at Karen’s Kitchen Stories [7]
- Blueberry Muffins [8] by Liz at That Skinny Chick Can Bake [9]
- Broccoli Cornbread [10] by Dorothy at Shockingly Delicious [11]
- Carrot Quick Bread [12] by Holly at A Baker’s House [13]
- Homemade Pizza with Onions, Zucchini and Green Peppers [14] by Rossella at Ma che ti sei mangiato [15]
- Italian BLT Focaccia [16] by Anne at From My Sweet Heart [17]
- Spiced Pear Pecan Bread [18] by Renee at Magnolia Days [19]
- Strawberry Lime Almond Danish Braid [20] by Paula at Vintage Kitchen Notes [21]
- Zucchini and Caramelized Onion Pissaladière [22] by Lora at Cake Duchess [23]
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 [23]. #TwelveLoaves runs so smoothly thanks to the help of Paula from Vintage Kitchen Notes [21] and Renee from Magnolia Days [19]. Follow @TwelveLoaves on Twitter to see what’s freshly baked, and follow our Pinterest board [24].