A Little Different Broccoli Cornbread |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though. We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9 x13 baking dish. However, I discovered by accident that it's really best when made in a dish that's 7 x11 . If you happen to have that odd size, do use it. Ingredients:
1 cup butter (most recipes only call for 1/2 cup, so i'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so i'm sure you could cut it down if that much fat makes you queasy) |
2 (8 1/2 ounce) packages jiffy corn muffin mix |
1 (10 ounce) package frozen chopped broccoli, thawed |
1 small onion, chopped |
10 ounces ricotta cheese |
4 eggs |
cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo) |
Directions:
1. Preheat oven to 375 degrees F.
2. Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
3. Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
4. In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
5. Add approximately 1/2 cup grated cheese, stirring well again.
6. Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
7. Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
8. Cut into squares and serve immediately.
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