Recipe of the Week 12-12-10

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Broccoli Cheddar Cornbread

1/2 cup unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
2 1/2 C fresh steamed broccoli
Two 8 1/2-ounce boxes cornbread mix
1/2 cup whole milk
One 8-ounce container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated sharp cheddar cheese, for topping

Preheat the oven to 375°F.

Butter a 8 x 8 in baking pan. Heat the butter in a skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through.

In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth. Mix sauteed vegetables into cornbread batter, then pour the batter into prepared pan. Sprinkle the top of the batter with the remaining cheese.

Bake the cornbread for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve.