Three Cheese Broccoli Corn Bread
Try this Three Cheese Broccoli Corn Bread recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 2/3 cup milk
- 1/4 cup butter (melted)
- 1 cup small-curd cottage cheese (low-fat)
- 1/8 teaspoon tobasco
- 1 10 oz. package frozen broccoli floretts
- 2 7 oz. packages of buttermilk cornbread mix
- 1` cup (8 oz.) swiss cheese or pepperjack (grated)
- 3-4 tablespoons parmesan cheese grated (i prefer fresh)
- 3/4 cup onion (chopped)
- Carbohydrate 1.6228188675 g
- Cholesterol 275.567166333333 mg
- Fat 10.3123726783333 g
- Fiber 0.0851468773900221 g
- Protein 10.4032365291667 g
- Saturated Fat 4.53235425491667 g
- Serving Size 1 1 Serving (95g)
- Sodium 194.086816 mg
- Sugar 1.53767199010998 g
- Trans Fat 1.32453503833333 g
- Calories 141 calories
1. Grease a 9 X 13 baking dish. Preheat oven to 375 degrees. 2. In a large bowl, beat (I use handmixer) together eggs, cottage cheese, milk, butter, and tobasco. 3. Slightly thaw the frozen broccoli in microwave; Chop partially thawed broccoli into small floretts and chop the "pieces". Stir the broccoli, cornbread mix, cheeses, and onion into the egg mixture. 4. Spoon the batter into the greased baking dish, spreading evenly. 5. Bake for 30 minutes or until golden brown. 6. Cut into squares and serve.
