I originally got this recipe for Broccoli Corn Bread from my cousin, Lita, but as usual, I can't just leave well enough alone and have to mess with it! We were going to a potluck so I wanted to make individual muffins instead and I have a favorite corn bread recipe so I wanted to combine the 2 so here goes!
- White Cake Mix
- 3 eggs
- 1/3 cup oil
- 1 cup water
- 2 cups corn meal
- 1/3 cup honey
- 1 cup cottage cheese
- 10 oz. frozen chopped broccoli
Preheat oven to 350°.
Warm the frozen broccoli and pat dry with a paper towel. You just want it mostly not frozen.
Add honey, cottage cheese and broccoli.
Mix well. I used cupcake liners sprayed with a bit of butter PAM. Fill cups about 2/3's full.
Bake for 20 minutes or until browning and a toothpick inserted into the center comes out clean. I got 36 muffins out of this recipe.
After I was done, mom said, "Where's the onion? and did you add butter?". So apparently I forgot the 1 medium onion, chopped finely and 1/2 cup melted butter. They tasted great though a bit better when I spread butter on them. Oh well, next time!
Nutritional data is per muffin, based on 36 muffins in a recipe using the cake mix above.