Makes 8 servings The complexity of a recipe isn’t what makes it welcome at a cookout or potluck dinner—it’s the taste and the ease of eating, especially at stand-up functions, that do the trick. Choose dishes that can be eaten with just a fork and that stay safe at room temperature for a couple of hours. All those things earned Broccoli Cornbread a spot as one of the favorites at Tammy Qualls Shaffer’s Warrenton, Virginia, home. Add a cup or two of chopped cooked chicken to make it a one-dish supper.
4 large eggs
1 (9-ounce) package frozen chopped broccoli, thawed, drained, patted dry
½ cup shredded sharp Cheddar cheese
½ cup (1 stick) butter, melted
¾ cup low-fat cottage cheese
1 medium onion, chopped, or ⅔ cup sliced green onion
1 (6-ounce) package cornbread mix (yellow, white, or buttermilk)
Preheat the oven to 400 degrees. Grease an 8- or 9-inch square pan. Beat the eggs in a large bowl. Add the broccoli and mix well. Add the cheese and butter and mix well. Stir in the cottage cheese and onion. Sprinkle the cornbread mix over the ingredients and mix until no pockets of dry mix remain.
Pour the mixture into the pan. Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean.
Makes 8 servings