Evening Edge
What’s For Dinner?
DEL.ICIO.USBroccoli Corn Bread
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Perfect for: Potlucks, picnics.
Make and take: Bake it, cut it and transfer squares to a napkin-lined basket for attractive serving. Or bake it in a disposable foil pan for easy travel.
Made famous by: Mike Jones of McDonough. "This was given to me by a co-worker years ago while I lived in Texas, and it has been a hit at every office, family and neighborhood function I have ever taken it to."
Hands on time: 10 minutes Total time: 50 minutes Serves: 20
Ingredients:
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2 (8 1/2-ounce) boxes Jiffy Corn Muffin Mix
1 cup (2 sticks) butter, melted
4 eggs, beaten
1 cup cottage cheese
1 cup finely chopped onion (1 medium)
1 (10-ounce) box frozen chopped broccoli, thawed, excess water squeezed out
Instructions:
Preheat oven to 350 degrees. Lightly grease a 9-inch-by-13-inch baking pan. In a mixing bowl, combine corn muffin mix, butter, eggs, cottage cheese, onion and broccoli. Spread in baking pan and bake until cake tester comes out clean and edges are lightly browned, about 35 to 40 minutes.
Notes:
> Tip: This bread is so moist, it reheats well. So you can make it a day in advance, store it in the refrigerator, and then either warm it in the oven or just bring it to room temperature before serving.
Very moist and slightly sweet, this bread has just enough broccoli in it to add a colorful fleck of green.
Very moist and slightly sweet, this bread has just enough broccoli in it to add a colorful fleck of green.
Nutrition:
Per serving, using low-fat cottage cheese: 420 calories (percent of calories from fat, 56), 10 grams protein, 37 grams carbohydrates, 4 grams fiber, 26 grams fat (14 grams saturated), 125 milligrams cholesterol, 844 milligrams sodium.
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