Southern California Coastal & Inland Valleys
This scrumptious variation was developed by the "Fresh From the Garden" Program at the University of California Cooperative Extension Los Angeles County Common Ground Garden Program headquartered in Monterey Park. It's easy to prepare and highlights fresh-picked broccoli from your own garden or the local farmers' market, but frozen broccoli works just as well. It's a great way to make a nutritious and delicious complete meal out of the dependable standby cornbread.
1/2 cup margarine or butter, melted
1/3 cup onion, chopped
3/4 cup low-fat cottage cheese
2 cups cooked broccoli, chopped (or 1 10-oz. package frozen chopped broccoli, thawed and drained)
4 eggs, lightly beaten
1 8-1/2 oz. package cornbread or corn muffin mix
Preheat oven to 400 degrees. Grease a 8x8 inch baking pan. Dry broccoli with paper towels to remove excess moisture. In a mixing bowl, combine melted butter, onion, cottage cheese, broccoli, and beaten eggs. Sir in cornbread/muffin mix. Mix until thoroughly combined. Pour into prepared pan. Bake 20-25 minutes.
--Substitute grated carrot for part or all of the broccoli
--Substitute reduced-fat cheddar cheese for part or all of the cottage cheese
--Add 1/4 teaspoon garlic powder
--Add 1/8 teaspoon cayenne pepper or hot sauce
Common Ground Garden Program
Part of the University of California Cooperative Extension, the Common Ground Garden Program is based in Monterey Park and offers gardening and nutrition information to Los Angeles County residents. The program provides volunteer training to help low-income and limited-resource county residents grow more of their own vegetables and fruits, and then prepare them healthfully. Go to the University of California Cooperative Extension in Los Angeles County Web site, and click on "Common Ground Garden Program."