Broccoli Cornbread

Name: Broccoli Cornbread
Ingredients: 2 sticks margarine or butter; 4 eggs; 1 10oz. pkg. frozen chopped broccoli; 1 medium onion, finely chopped; 8 oz. cottage cheese; 2 boxes Jiffy cornbread mix; 2 cups flour; 1 1/2 tsp. salt; 2 tsp. baking powder; 5 Tbsp. butter or shortening; 3/4 cup milk; Dijon mustard; 3/4 cup Parmesan cheese, grated

13 ingredients

8 steps

Ingredients

2 sticks margarine or butter
4 eggs
1 10oz. pkg. frozen chopped broccoli
1 medium onion, finely chopped
8 oz. cottage cheese
2 boxes Jiffy cornbread mix
2 cups flour
1 1/2 tsp. salt
2 tsp. baking powder
5 Tbsp. butter or shortening
3/4 cup milk
Dijon mustard
3/4 cup Parmesan cheese, grated

Directions

1

Sift together the flour, salt, and baking powder.
2

Work in the butter or shortening quickly with the fingertips or a table fork. Stir in the milk to make a soft dough.
3

Turn out on a lightly floured board and knead until smooth, about a minute.
4

Roll the dough until it is 1/4-inch thick and cut out 2-inch rounds. Spread the top of each round liberally with mustard.
5

Sprinkle grated Parmesan cheese on half of the rounds.
6

Place the remaining rounds, mustard side down, on top of the cheese-sprinkled rounds. Grease a baking sheet and bake in a preheated 425° F. oven for 12 to 15 minutes, or until the sandwiches are golden brown.
7

Serve hot.
8

Makes 12 sandwiches.