Broccoli Cornbread

Thanksgiving side dishes by Helen Kenney Poore.

With Thanksgiving around the corner, I've started going through my recipes and putting my menu together.  Although I'll only be responsible for two side dishes I wanted them to be special but easy.  The two dishes I've decided on are broccoli cornbread and corn pudding.  I've tried several variations of this cornbread but have used this recipe for the last several years. I know that low fat cooking is the way to eat, but I think on Thanksgiving one should enjoy old fashion southern cooking without feeling guilty.  Next week I'll post the corn pudding recipe.

Broccoli Cornbread

preheat oven to 375

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  2 Boxes Jiffy Cornbread Mix

  
  
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  4 eggs, beaten

  
  
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  1 stick of butter, melted

  
  
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  1 med onion, chopped

  
  
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  1 cup small curd cottage cheese

  
  
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  1 pkg frozen broccoli, thawed and drained well

Combine all of the above ingredients and pour into a well greased 9x13 baking pan (I use a glass one).  Bake for 40 minutes.

Comments

[heydave]

I can't bring myself to tossing in a stick of butter, but this does sound good!

[Helen Kenney]

well....the butter is melted and that equals 8 tablespoons and it does make about 12 servings so that brings it down to less then 1/2 tablespoon per serving, which is about the same as putting a dab of butter on a roll....better? :)