Recipe of the Week - March 6, 2014
Broccoli Cornbread with Cheese
1 cup cottage cheese
¾ cup butter, melted
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.
RCH Marketing/Public Relations Coordinator