This is the type of recipe I had in mind when, in my last post, I mentioned I simply enjoy the experience of a new recipe. Cornbread baked with broccoli and cottage cheese ranks high on novelty but falls a bit short on taste. While I enjoyed the savory aspects of this recipe, it did not change my mind that cornbread is best served warm with a pat of butter and a drizzle of honey.
I have no issue with broccoli. As long as it is topped with cheese of course. In hindsight, I should have toasted a bit of cheddar cheese over the top of this dish. Or perhaps I should have just left the vegetables out of it all together.
That’s what I’ve got in way of an opinion on the broccoli aspect. As for the cottage cheese, well, I have no idea what to say. I did not detect its flavor, so I am left to believe it served to moisten the bread. Surely that is nothing a little butter melted over the top could not fix?
I have little else to say this evening. I think I am still stunned by the idea of broccoli…in cornbread…with cottage cheese. It’s either that or the 37 degree weather today that has me stumped. Yes, that is 37 degrees Fahrenheit. Just five degrees above freezing. In the South. When the typical temperature hovers around 70 this time of year. I mean, why not just move back to Ohio? For now, I’ll just read this instead. Enjoy!
- 1 box (8½ ounce) corn muffin mix
- 1 cup chopped broccoli
- ¾ cup cottage cheese
- ¼ cup onion, diced
- ¼ cup (1/2 stick) unsalted butter, melted
- 4 large eggs, lightly beaten
- 1 teaspoon salt
- Mix all ingredients together in a large bowl.
- Transfer to a lightly greased cast iron skillet.
- Bake at 350 degrees F for 20 minutes or until a toothpick inserted into the center comes out clean.