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Recipe of the Week - March 6, 2014

Broccoli Cornbread with Cheese

1 cup cottage cheese
¾ cup butter, melted
4 eggs
2 (8.5 ounce) packages corn muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed, drain well and squeeze dry
1 large onion, chopped
1 ½ cups shredded cheddar cheese

Preheat oven to 375°F. Grease a 9x13 inch baking dish.
Beat cottage cheese, butter, and eggs in a large bowl. Stir corn muffin mix into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining ½ cup cheddar cheese.

Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Serve warm.

All recipes are provided by Debbie Clark, RCH Food and Nutrition Manager.

 

Contact:
Janet Stewart

RCH Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net

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