This super MOIST and tasty (veggie filled) corn bread starts out with two of those little Jiffy corn bread mixes (what could be easier?) and feeds a crowd. It is equally delicious warm or at room temperature, so it is perfect for a pot luck or holiday brunch.
4 eggs (beaten)
1½ sticks butter (melted)
(2) cups broccoli florets (chopped)
1 cup of frozen corn (thawed)
1 medium onion (chopped) saute until tender
1 cup cottage cheese
1/4 teaspoon dry red pepper flakes (or to taste)
Saute broccoli, corn and onion until tender, set aside. In large bowl, beat 4 eggs together and stir in melted butter, cottage cheese and pepper flakes. Add Jiffy mixes and stir until smooth. Gently stir in broccoli, corn and onion. Spread in a greased 9 x 13 baking dish and bake (375°) for 35 to 40 minutes or until lightly browned.
LOTS OF VEGGIES INSIDE
NOTE: Finely diced sweet red pepper is pretty in this cornbread too, but I was out of it.
1 medium onion (chopped) saute until tender
1 cup cottage cheese
1/4 teaspoon dry red pepper flakes (or to taste)
Saute broccoli, corn and onion until tender, set aside. In large bowl, beat 4 eggs together and stir in melted butter, cottage cheese and pepper flakes. Add Jiffy mixes and stir until smooth. Gently stir in broccoli, corn and onion. Spread in a greased 9 x 13 baking dish and bake (375°) for 35 to 40 minutes or until lightly browned.
LOTS OF VEGGIES INSIDENOTE: Finely diced sweet red pepper is pretty in this cornbread too, but I was out of it.
