Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Broccoli Cornbread
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- #5250
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 packages Jiffy cornbread mix
1 package (10 ounce size) frozen chopped broccoli, thawed and drained
1 large Vidalia or sweet onion, peeled and chopped (optional, to taste)
2 containers (12 ounce size) cottage cheese
4 eggs, beaten lightly
3/4 cup butter, melted
directions
In a bowl, combine the eggs, cornbread mix, cottage cheese, margarine and broccoli. Pour into a 9- x 13-inch baking pan and bake at 350 degrees F for about 40 minutes.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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