Broccoli Cornbread

2 boxes Jiffy cornbread mix OR
3 cups cornmeal mix
1/2 lb margarine, melted
1 box (10 ounces) frozen chopped broccoli, thawed and drained
1/2 cup cottage cheese
1/2 cup sour cream
1 ounce pimento (for color)
1 small can whole-kernel corn, drained (optional)
1 teaspoon butter flavoring

Special Utensils: 9 x 12 inch baking pan or muffin tins

Preheat/bake Oven: 350F. Mix all ingredients together (by hand). Pour into greased baking pan or muffin tins. Bake. Delicious with beans, peas, vegetables, seafood meals or soup.

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Cajun Country -- New Iberia, Louisiana