Broccoli Corn Bread
Posted May 13, 2010 – 7:35 am in: Baking
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 3- to 4-qt
1 stick margarine, melted
10-oz pkg. chopped broccoli, cooked and drained
1 onion, chopped
1 box corn bread mix
4 eggs, well beaten
8 oz. cottage cheese
1¼ tsp. salt
1. Combine all ingredients. Mix well.
2. Pour into greased slow cooker. Cook on Low 6 hours, or until toothpick inserted in center comes out clean.
Serving suggestion: Serve like spoon bread, or invert the pot, remove bread, and cut into wedges.
The above is an excerpt from the book Fix-it and Forget-it Cookbook: Revised & Updated: 700 Great Slow Cooker Recipes by Phyllis Pellman Good. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Reprinted from Fix-It and Forget-It Cookbook. © by Good Books (www.GoodBooks.com). Used by permission. All rights reserved.
Copyright © 2010 Phyllis Pellman Good, author of Fix-it and Forget-it Cookbook: Revised & Updated: 700 Great Slow Cooker Recipes
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