A Little Different Broccoli Cornbread

Per serving

505.2kcal
11.4гProteins
33.5гFats
40.7гCarbs

To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.

Ingredients

9 serv.
  • cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy)1 cup
  • (8 1/2 ounce) packages Jiffy corn muffin mix2
  • (10 ounce) package frozen chopped broccoli, thawed1
  • small onion, chopped1
  • ounces ricotta cheese10 ounces
  • eggs4
  • cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

Step-by-step instructions

  1. 1

    Preheat oven to 375 degrees F.

  2. 2

    Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.

  3. 3

    Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).

  4. 4

    In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.

  5. 5

    Add approximately 1/2 cup grated cheese, stirring well again.

  6. 6

    Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.

  7. 7

    Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.

  8. 8

    Cut into squares and serve immediately.

Source: food.com
Original recipe

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