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Recipe(tried): Broccoli Cornbread (using self-rising flour)

Breads - Muffins, Quick Breads
Here is another recipe for Broccoli Cornbread using regular self-rising cornmeal. I only use the Martha White Mexican Cornbread Mix because it adds a little zip!

I hope that this helps!

BROCCOLI CORNBREAD

1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
4 large eggs, slightly beaten
1 (8 oz.) pkg. cheddar cheese, shredded
1 cup small-curd cottage cheese
1 small onion, finely chopped
1/2 cup butter, melted
1 1/2 cups self-rising cornmeal

Preheat oven to 350 degrees F.

Combine all ingredients in a bowl except for the cornmeal; add cornmeal, stirring until everything has been thoroughly mixed.

Pour batter into a lightly greased 13x9-inch baking dish.

Bake for 40-45 minutes or until cornbread is golden.

Makes 12-15 servings
MsgID: 085847
Shared by: Debbie D., AL
In reply to: ISO: Debbie D.,AL---HELP!
Board: What's For Dinner? at Recipelink.com
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