On Line Cookbook
Quick Broccoli Corn Bread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Baylor University Alumni Association Cookbook

Serves/Makes:12 or more

Ingredients
  • 2 8-1/2 oz (238 grm). pkgs. cornbread mix
  • 1 16 oz (448 grm). pkg. chopped frozen broccoli, thawed and drained
  • 3/4 cup (175 ml) margarine, melted
  • 4 eggs
  • 1 12 oz (336 grm). carton small curd cottage cheese
Preparation
  • Mix all ingredients.
  • Pour into a well-greased 9 inch x 13 inch baking pan.
  • Bake at 375 degrees (200 C.) for 25 to 30 minutes or until firm and lightly brown.
Comments
Hint: Cottage cheese stored upside down will keep fresh twice as long.

Recipe is from Sarah Rutherford Starr, Class of 1988.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.