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February 2007 Issue
Broccoli Cheese Cornbread
by Ronda L. Halpin
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When Old Man Winter has done his worst, his growl will be softened by good old fashioned comfort food. And comfort food doesn't get more intense than this cornbread, which is really more of a casserole. It's a delicious recipe that was shared with me by a good friend. You can have it alongside pork chops or baked chicken, but it really only needs a nice salad and a mug of beer to be comfort food at its finest.

A word to the wise: don't make this a regular part of your diet if you are trying to lose or even maintain your weight. It's classic comfort food and that means heavy! But for those that are looking for a healthier option, fear not! Next month, we're going to revisit this recipe for a lighter version. Stay tuned ...

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Broccoli Cheese Cornbread

  • 2 sticks butter
  • 2 boxes corn muffin mix (e.g. Jiffy)
  • 1 cup chopped onion
  • 1 box frozen chopped broccoli (thawed and drained)
  • 4 eggs
  • 8 oz. cottage cheese
  • 3 c. shredded mozzarella cheese
Melt the butter and spray a 9x13x2 pan or equivalent with cooking spray. Mix together the muffin mix, onion, broccoli, eggs, cottage cheese and mozzarella cheese. Pour the mix into the prepared pan, level, and pour the melted butter over the top.

Bake the mixture at 375 for 30 minutes or until golden brown on top.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
 



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