This time of year, a hint of Fall in the air. Recipes come along and we save them for a rainy day, a holiday addition, and for the sake of trying something new.
How good can cornbread be? Our sister in law passed on this recipe to us. Don’t let the broccoli scare you (or leave it out if you’re just too terrified!). It is a family favorite, no surprise there. This cornbread rocks!
2 boxes of Jiffy corn muffin mix
1 1/2 sticks of melted butter
16 oz. cottage cheese, small curd
1 box of frozen broccoli, thawed and strained to get out all of the moisture (use 3/4 to one cup of the broccoli finely chopped)
Preheat oven to 350. Mix the ingredients together with a spoon. Add the broccoli last. Grease a glass 9 x 13 baking dish. Bake for 45 minutes.
Keep this recipe handy for soups, BBQ, and any other meal needing a special side.
This recipe can easily be halved and baked in a 9×9 baking dish. Adjust the baking time down as well.