Broccoli Corn Bread Tuesday, April 17, 2007
Linzee Clark 4-H Youth Contest Kingston, Tn
1/2 small onion, finely chopped
4 oz frozen broccoli florets. Thawed, drained and chopped. This makes 1 cup of broccoli
1 cup of grated cheddar cheese
1 cup of cottage cheese
1 cup of milk
2 cups of self rising, enriched white, cornmeal mix
2 TBSP butter
1/4 cup canola oil
Preheat oven to 375 deg. Place all ingredients except butter and oil in a mixing bowl(don't mix yet). Place oil and butter into well seasoned 10inch Lodge iron skillet, place skillet into preheated oven. Mix other ingredients thoroughly while oil and butter mixture heats. Remove skillet when oil and butter are bubbly on bottom of skillet, approximately 10 minutes. Immediately pour about ½ of butter/oil mixture from skillet into other ingredients, mix quickly but completely. Pour cornmeal mixture into hot skillet and place into oven. Bake 40-45 minutes or until top and sides are golden brown. Remove from oven. Loosen sides, if needed, by running a knife between cornbread and skillet. Flip cornbread onto platter. Immediately cut into 12th's and serve.
Makes 12 servings.