Christie Matthews

Another One Of My Favorite Holiday Dish Recipes

Another One Of My Favorite Holiday Dish Recipes

This recipe has become one of my favorite holiday dishes to make. Unfortunately I came to know this recipe following one of the most terrible times in my life, after the death of my Mama in 2008. As you know, in the South, friends and family smother you with food when someone dies. It’s their way of saying “ we love you”, “ we care about you”,  “ we hurt for you”… now eat something. It’s how the term COMFORT FOOD came in to existence. This recipe came from Sister Baker, she was my sister Jeana’s best friend.  At my sister’s church they call everyone “ Sister ______ or Brother ______” so I call her that too.  This dish is more of a casserole than it is a bread. It’s very rich and very tasty. Don’t panic if you don’t like cottage cheese. You can’t even taste it, it just makes the bread super moist.  My husband Jeff says it’s like dessert. Then again, he thinks all bread is dessert. I hope you like it. And just so you know, I don’t get sad when I make it, I actually feel really loved because I remember all of the people who came to my parents house to comfort us. 

 Broccoli Cornbread

Serves 8 to 10

• 1 (10 oz.) package frozen chopped broccoli, thawed and drained
• 3 large eggs, lightly beaten
• 1 cup cottage cheese, drained
• 1 tsp. salt
• 1 (8 ½ oz.) package corn muffin mix
• ½ cup butter or margarine, melted
• 1 small onion, chopped

1. Preheat oven to 400ºF.
2. Lightly grease a 9 x 13-in. baking pan. Pat broccoli dry on paper towels.
3. Stir together eggs, cottage cheese and salt. Add muffin mix, butter, onion and broccoli, stirring until just blended.
4. Pour batter into prepared pan. Bake at 400º for 25 to 35 minutes until golden brown and a wooden pick inserted into center comes out clean.
5. Let stand 5 minutes before removing from pan. Serve when cooled.

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