Monday, July 26, 2010

Broccoli/Corn Cornbread

1 box Jiffy corn/mix (8.5 oz.)
1 pkg (10 oz.) frozen chopped broccoli, thawed
1 stick butter, melted
4 eggs
8 oz. cottage cheese
3 Tbsp. Mayonnaise
1 onion, chopped
1 cup whole kernel corn
1/2 cup shredded cheese

Preheat oven to 350 degrees. Mix all ingredients. Pour into an 8 x 8" baking dish sprayed with non-stick spray. Bake 45 minutes.

The original recipe called for the broccoli to be cooked. I decided to use it raw and let it cook in the oven. Reason - to keep it from being too mushy. The recipe didn't call for the cheese nor corn, I added those and am glad I did. For changes, use chopped squash. This would also be good with a cup of cooked chicken added to the mix.

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