Appetizers & Side Dishes

Broccoli Corn Bread

At first I thought I was clever by coming up with a catch line like , “5 [taste sensations] in one” …but then I realized the recipe was definitely not bitter or sour – probably a good thing. Either way, this recipe is a perfect blend of 3 taste sensations. Your taste buds will never know how to thank you.

 Sweet, Salty, and Savory


Because I like my butter…

-Whip up a mixture of 1/2 honey and 1/2 butter. Refrigerate until slightly firmer and slather on muffins.

-Use reduced fat cottage cheese and put on even more butter!


  • 2 (8.5 ounce) packages corn bread/muffin mix
  • 4 eggs
  • 12 ounces small curd cottage cheese
  • 3/4 cup butter or margarine, melted
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1 large onion, chopped
  • Directions

    Line muffin tray with paper liners

    In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion.

    Spoon about 3 heaping spoonfuls into each muffin mold. Bake at 350 degrees F for 20-25 minutes or until a tookpick comes out clean.


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