Broccoli Cornbread

[Katrina-Sisu]

Ohhhhhhhh yeah ;D

Since I can make cornbread pretty cheap here (whoO! Finally got cornmeal up here) and broccoli is cheap, this is a fantastic recipe!

http://allrecipes.com/Recipe/Broccoli-Cornbread/Detail.aspx

I adjusted the recipe to what I had on hand/personal preference.

I only used 3 teaspoons of baking powder, 3 tablespoons of margarine, 4 slices of cheese instead of cottage cheese, and I messed up and added 2 tablespoons of sugar instead of 2 teaspoons LOL. Well it's more like the Southern cornbread I'm used to LOL :D

Kat

[lostinthewoods]

That one sound kind of different.
Think I'll have to give it a try, I think I may try it with shredded cheddar instead of the cottage cheese.

Thanks for the link!

lost

[Katrina-Sisu]

Sure! :)

I made it, it is alittle too dry for my liking. I think adding a few tablespoons of vege oil would make it more moist.

I froze what we didn't eat and we'll have it with chili later on.

Kat

[dreams_in_color]

Katrina,

I think you are right about the recipe needing the oil. Another reason it may be dry is because the cottage cheese would add moisture. So you might want to throw in some milk, chicken broth or something else to make the base of the recipe the consistency of regular cornbread.

I make a cornbread you might like where I use the base recipe of:

1 1/2 cups of *cornmeal
1/2 cup flour
2 tsp sugar
1 tsp salt
2 1/2 tsp baking powder
1/3 cup corn oil
2 eggs
1 stalk celery diced
1 med onion diced
2 cloves garlic crushed
1 cup chopped leftover chicken
1 can cream style corn
milk and chicken broth

Here is where it gets tricky because I often make things up as I go.

Saute the veggies in a small amount of the oil and when tender set aside to cool. Mix together the basic ingredients for cornbread and then add the cooled veggies and the reset of the ingredients except the milk/broth. Add equal amounts of milk and broth until the consistency of cornbread or when you tip the bowl you can tell that it will pour into the pan. (Sorry I never measure the milk/broth I just can tell when it is right).

I usually bake in my large skillet or a large casserole dish. Bake at 350 until brown like you would cornbread.

You can easily add more vegetables and I then make a chicken cornstarch gravy to pour over. It is like chicken and dressing in one bowl. I have also made a vegetarian version leaving out the chicken and stock. You could also add sour cream or cheese. I use very little dairy in cooking because of allergies.

Susan

[Katrina-Sisu]

That recipe sounds fantastic! Thanks! :)

Kat

[lostinthewoods]

Not to highjack here but while we're on the subject of cornbread...

lotinthewoods' corn pudding

1 can cream corn
1 can whole kernal corn (drained)
1 stick butter (melted)
1 box corn muffin mix
1 8oz sour cream

combine and bake @ 350 for 45 minutes.


mmm good!

lost

[Katrina-Sisu]

That sounds good! Thanks for the recipe! :)

Kat