Today I thought I would share a delicious recipe that is quick, easy and economical – Broccoli Cornbread.
This is another recipe that I got from my husband’s mother’s cookbook. I would have never in a million years made this recipe if he didn’t insist that I make it and try it. You see it’s made with cottage cheese. I am NOT a fan of cottage cheese. Now it’s not the taste – I just can’t get past the texture. I know it’s healthy and some folks just love it but it’s just not my thing…so I really never bought it or cooked with it.
Once I made this recipe, I changed my tune. Cottage Cheese is amazing in so many recipes like this one.
This cornbread is amazingly delicious. It’s moist and flavorful and not cottage cheesy at all -tee hee. This is definitely one of those recipes that you have to try for yourself. For all you guys out there turning your nose up to cottage cheese in cornbread…I think you will be very pleasantly surprised with this one.
Here are the other recipes that I have shared this week for the Publix Menu Plan For The Week Of 5/29:
- 1 box Jiffy Corn Muffin Mix
- 2 eggs
- 6 oz cottage cheese
- 10 oz frozen broccoli florets, defrosted and chopped
- 6 tablespoons butter, melted
- Preheat oven to 350º F.
- Mix all ingredients in a large bowl.
- Pour into well greased pan and bake for 45 minutes until golden brown.
Pair this with some grilled pork chops and Blue Cheese Grilled Vidalia onions and you have a great dinner on the cheap!