Cornbread is a classic comfort food, but have you ever tried adding broccoli to it? This simple addition elevates the dish to a whole new level, making it not only more nutritious but also incredibly delicious. Here’s how you can make this unique version of cornbread at home.
Ingredients
- 1/2 chopped medium onion
- 1 Tbsp. oil
- 5 oz. frozen broccoli
- 1/2 stick margarine
- 1 pkg. Jiffy cornbread mix
- 2 eggs
- 6 oz. cottage cheese
Baking Instructions
- Fry onion in oil.
- Set aside.
- Cook broccoli as directed. Drain and set aside.
- Melt oleo.
- Grease 8 x 8-inch pan.
- Mix cornbread mix and eggs.
- Add cottage cheese, broccoli, onions and melted oleo margarine.
- Stir well.
- Pour into pan and bake at 450° for 20 to 25 minutes.
Calorie: 200
Total cooking time:35 minutes
Difficulty level: Easy
A Cornbread Tale: Broccoli’s Unexpected Ally
The Prologue
Let me tell you about the time I tried to get my kids to eat broccoli. Yes, broccoli. That green, tree-like vegetable that seems to have an uncanny ability to inspire grimaces and “ewws” from kids and some adults alike. My cunning plan? Hide it in cornbread. Not just any cornbread, but a delicious, moist, oniony, cheesy concoction that would make even the most dedicated broccoli-hater reconsider.
The Gathering of the Ingredients
I started with a brave face and a shopping list. My primary weapons were 1/2 chopped medium onion, 1 Tbsp. oil, 5 oz. of frozen broccoli, 1/2 stick margarine, 1 pkg. of Jiffy cornbread mix, 2 eggs, and 6 oz. of cottage cheese. Now, I know what you’re thinking. Cottage cheese? In cornbread? Trust me on this one, folks. It’s a game changer.
Onions, Oil, and the Art of Frying
First things first. I had to wage war with the onion. Onions have layers, you see, like an annoyingly complex Rubik’s cube. And they make you cry. But I am no quitter. I came armed with my trusty onion goggles. Yes, they’re a thing. Yes, I own a pair. Winning! I chopped that onion and tossed it into a hot pan with oil. Soon, my kitchen was filled with the heavenly smell of frying onions, which, let’s admit, is just plain wonderful.
Broccoli’s Time to Shine
Next up: the star of the show, the frozen broccoli. I cooked it as directed, drained it, and set it aside. It didn’t seem suspicious at all. It bore no grudges about being hidden. It was just being broccoli.
The Cornbread Conspiracy
Now came the cornbread mix. You know what’s great about Jiffy cornbread mix? The name says it all. It’s jiffy. Quick. No fuss. I mixed it with eggs, creating a yellow, eggy pool of potential deliciousness. Then, I added the cottage cheese, broccoli, onions, and melted margarine. This was the grand coalition of flavors, the United Nations of cornbread ingredients if you will.
Into the Oven
I poured the batter into a greased 8 x 8-inch pan, taking a moment to marvel at the green specks of broccoli, the brave little soldiers ready to infiltrate the taste buds of my unsuspecting family. I popped it into the oven, setting it to bake at a scorching 450° for 20 to 25 minutes.
The Aftermath
The result was a golden, cheesy, moist cornbread with an unexpected twist. The broccoli, once a feared enemy, was now an unexpected ally, bringing a fresh, green taste to the cornbread. The kids? They loved it. They asked for seconds. They asked for thirds. And the broccoli? It was our little secret.
The Moral of the Story
Never underestimate the power of cornbread, or the wiliness of a determined parent. And never, ever, underestimate broccoli. Especially when it’s hiding in cornbread.
