To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.
Provided by highcotton
Categories < 60 Mins
Time 55m
Yield 1 pan, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
- Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
- In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
- Add approximately 1/2 cup grated cheese, stirring well again.
- Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
- Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 505.2, Fat 33.5, SaturatedFat 18.1, Cholesterol 154.7, Sodium 685.4, Carbohydrate 40.7, Fiber 4.6, Sugar 11.8, Protein 11.4
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