Sunday, March 8, 2009

Broccoli Cornbread

Courtesy of Betty Sims and the cooking class she did for JLMC members in February.

8 T. of butter
1 (10-oz.) frozen chopped broccoli, thawed and drained
1/2 c. finely chopped onion
4 large eggs, lightly beaten
3/4 c. (6 oz.) 2% fat small curd cottage cheese
1/2 t. salt
1 (8 1/2) pkg. corn muffin mix

Preheat oven to 400*. Lightly spray 9x13 dish with cooking spray. In mixing bowl, melt butter. Add broccoli, onion, eggs, cottage cheese and salt. Stir in muffin mix. Pour batter into baking dish. Bake for 25 minutes.

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