Broccoli Cornbread
Cheri Clotiaux Stringer (originally from Lake Travis United Methodist Church Cookbook)
Yield: 8 servings
1 sticks of butter
1 box Pioneer® yellow cornbread mix
1 lb frozen chopped broccoli
16 oz cottage cheese
4 eggs
1 medium onion, chopped
Salt & pepper to taste
Yield: 8 servings
This recipe was actually submitted to our church cookbook by Marilynn Cobb, Alyson and Cody’s high school algebra teacher. Marilyn brings this to a lot of our United Methodist Women luncheons and everyone loves it! (Dec 1996)
1 sticks of butter
1 box Pioneer® yellow cornbread mix
1 lb frozen chopped broccoli
16 oz cottage cheese
4 eggs
1 medium onion, chopped
Salt & pepper to taste
Preheat oven to 350˚F. Melt the butter in a 9x13-inch pan.
Mix together the cornbread mix, broccoli, cottage cheese, eggs and onion. Season with salt and pepper.
Spoon mixture over melted butter in pan, then bake for 40 minutes at 350˚F.