This cornbread recipe is definitely a crowd pleaser. I’m sure there’s someone out there that doesn’t like it; but down here in Southwest Oklahoma, it’s considered “lip-smackin” good.
Broccoli Cornbread
4 eggs
2 sticks butter, melted
1 cup small curd cottage cheese
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 boxes Jiffy cornbread mix
Mix all ingredients together. Bake in a 9 x 13 pan at 400 degrees for 30-40 minutes, or until browned on top.
It’s very hard to type this recipe without thoughts of pinto beans and fried potatoes coming to mind. Matter of fact, I just added it to my menu for next week!
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