A GREAT ADDITION TO YOUR EASTER BRUNCH TABLE !
This is a deliciously moist veggie filled cornbread that will make an excellent side dish for your Easter brunch....it tastes great at room temperature too!
Baked in a 9x13 pan, this will feed a lot of people(2) boxes Jiffy corn muffin mix
4 eggs (beaten)
1½ sticks butter (melted)
(2) cups broccoli florets (chopped)
4 eggs (beaten)
1½ sticks butter (melted)
(2) cups broccoli florets (chopped)
1 cup of frozen corn (thawed)
1 medium onion (chopped) saute until sweet
1 cup cottage cheese
¼ - ½ teaspoon dry red pepper flakes
Sauté 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
1 medium onion (chopped) saute until sweet
1 cup cottage cheese
¼ - ½ teaspoon dry red pepper flakes
Sauté 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- Follow RecipesDream
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