Sweet Onion Broccoli Cornbread

This is my grandmother’s recipe for a very hearty cornbread that is more of a true side dish than just a bread.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x9-inch metal baking pan.

Step: 2

In a bowl, mix together the sweet onion, broccoli, cottage cheese, eggs, corn bread mix, and margarine. Scoop the mixture into the prepared baking pan.

Step: 3

Bake in the preheated oven until the top is browned and the casserole has risen, about 45 minutes.

Per Serving: 277 calories; protein 9.2g; carbohydrates 22.1g; fat 17.4g; cholesterol 96.9mg; sodium 980.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done 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 start it yesterday , then clear it off the next day.