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Broccoli Corn Bread
SUBMITTED BY:
Colleen Goodwin
PHOTO BY:
cinnybear
"This moist bread with a sweet corn flavor can be served as a side dish with any meaty entree. The broccoli and cottage cheese combination is delicious."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 (8.5 ounce) packages corn bread/muffin mix
4 eggs
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
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DIRECTIONS
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
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REVIEWS
Reviewed on Dec. 13, 2006 by
JanS
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JanS
Dec. 13, 2006
I have been making this for years and everyone loves it. If I don't make it they are asking for it. Nice and easy.
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3 users found this review helpful
I have been making this for years and everyone loves it. If I don't make it they are asking...
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Reviewed on Oct. 1, 2007 by
NSUTTLES
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NSUTTLES
Oct. 1, 2007
I added some shredded cheddar cheese and baked in a muffin pan for about 25 minutes. Very good!
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1 user found this review helpful
I added some shredded cheddar cheese and baked in a muffin pan for about 25 minutes. Very good!
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Reviewed on Aug. 3, 2007 by
cinnybear
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cinnybear
Aug. 3, 2007
Wow! This recipe is outstanding. I love the texture and the salty & sweet taste. Half the recipe if you want to make 12 regular-sized muffins (and decrease baking time to 20-25 minutes). Like a previous reviewer suggested, topping it with honey butter makes it taste even better!
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1 user found this review helpful
Wow! This recipe is outstanding. I love the texture and the salty & sweet taste. Half the...
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Reviewed on May 14, 2007 by
ashley
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ashley
May 14, 2007
This is one of those recipes you can TRUST to be a HIT! I am totally addicted!!! I made them in 12 count muffin pan and my husband and I wrestle over them. They are SO good and hit the spot when you are lookin for a snack that will satisfy all your cravings; sweet, bready, and veggie all in one! I make my own honey butter and it brings it all together! I praise this recipe! thankyou!!!
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1 user found this review helpful
This is one of those recipes you can TRUST to be a HIT! I am totally addicted!!! I made them...
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Reviewed on Dec. 18, 2006 by
THEBOYDS
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THEBOYDS
Dec. 18, 2006
I've used this recipe for years and we just LOVE them, esp. as mini muffins. It's always been a healthy snack for my children, because of the slightly sweet taste of the cornbread mix!
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1 user found this review helpful
I've used this recipe for years and we just LOVE them, esp. as mini muffins. It's always been...
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Reviewed on Feb. 20, 2008 by Ellie
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Ellie
Feb. 20, 2008
It was pretty yummy, but when I used the 13x9 baking pan, it was not cooked all the way in the middle. I'll make muffins next time.
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0 users found this review helpful
It was pretty yummy, but when I used the 13x9 baking pan, it was not cooked all the way in the...
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Reviewed on Dec. 11, 2007 by
Khristin
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Khristin
Dec. 11, 2007
I followed this recipe to a "t" and served it with honey butter as suggested. It is fantastic!!
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0 users found this review helpful
I followed this recipe to a "t" and served it with honey butter as suggested. It is fantastic!!
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Reviewed on Oct. 25, 2007 by
Alicia RB
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Alicia RB
Oct. 25, 2007
YUM...this recipe is pure comfort food. It does not have a strong flavor...next time I may add grated parmasan. FYI: I didnt dice my onions well enough, so run them through a food processor.
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0 users found this review helpful
YUM...this recipe is pure comfort food. It does not have a strong flavor...next time I may add...
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Reviewed on Oct. 22, 2007 by
coctilis
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coctilis
Oct. 22, 2007