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Broccoli Bread

by on July 23, 2009 in Breads, Cornbreads July 23, 2009 BreadsCornbreads
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Level: Easy

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Description

The title is deceiving because this diverse combo of ingredients melds into a most delicious casserole. Plus, as you add each ingredient to the bowl it becomes a kaleidoscope of textures and colors too pretty to bake! But you must! And you will be glad you did… just add a salad and you have a meal! Serves 2, if served as a meal … just kidding! Serves 6 – 8, if served as a meal.

Ingredients

  • 10 ounces, weight Chopped, Frozen Broccoli, Thawed
  • 6 ounces, weight Cottage Cheese
  • 1 whole Medium Onion, Chopped
  • 1 can Mexi-corn, Drained
  • 4 Eggs
  • 1 stick Margarine, Melted
  • 2 Tablespoons Cornmeal
  • 1 box Jiffy Corn Muffin Mix

Preparation

Combine all ingredients; add corn muffin mix last.

Bake in greased 9×13 pan @ 425 degrees for approximately 30-35 minutes or until top is lightly browned.

Sometimes I use about 16 ounces of chopped broccoli, the larger sized can Mexi-corn and throw in a handful of grated cheddar cheese. Either way this stuff is great!

2 Comments

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eileen on 7.31.2009

Drain the Mexicorn of liquid before adding to other ingredients. Thanks for asking and hope you enjoy it!

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manaphraim on 7.27.2009

Looks good!
Do you drain the canned corn or add the liquid to the batter?

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