My grandmother made this recipe for years and years, and it was always requested for church potluck dinners and family get-togethers. There was never a piece left over!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Mix together the broccoli, cottage cheese, onion, melted butter, and eggs in a large bowl. Stir the cornbread mixture into the broccoli mixture until it is thoroughly combined. Spread the batter into the prepared baking pan.
Bake in the preheated oven for 25 to 30 minutes, until the top of the cornbread is lightly browned.
Per Serving: 343 calories; protein 7.5g; carbohydrates 29.1g; fat 22.3g; cholesterol 105.5mg; sodium 615.1mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.