This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.
Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Per Serving: 143 calories; protein 3.9g; carbohydrates 13.7g; fat 8.2g; cholesterol 46.4mg; sodium 388.2mg.
The best flavour of the flour could 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 bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . 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.