Thursday, April 5, 2012

VEGGIE CORN BREAD

This super MOIST and tasty (veggie filled) corn bread starts out with two of those little Jiffy corn bread mixes (what could be easier?) and feeds a crowd. It is equally delicious warm or at room temperature, so it is perfect for a pot luck or holiday brunch.
 
(2) boxes Jiffy corn muffin mix
4 eggs (beaten)
1½ sticks butter (melted)
(2) cups broccoli florets (chopped)
1 cup of frozen corn (thawed)
1 medium onion (chopped) saute until tender
1 cup cottage cheese
1/4  teaspoon dry red pepper flakes (or to taste)

Saute broccoli, corn and onion until tender, set aside. In large bowl, beat 4 eggs together and stir in melted butter, cottage cheese and pepper flakes. Add Jiffy mixes and stir until smooth. Gently stir in broccoli, corn and onion. Spread in a greased 9 x 13 baking dish and bake (375°) for 35 to 40 minutes or until lightly browned.

LOTS OF VEGGIES INSIDE

NOTE: Finely diced sweet red pepper is pretty in this cornbread too, but I was out of it.
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