In the last video I posted you saw some clips that I took at the Potter/Presswood family reunion. Someone brought some broccoli cornbread to the reunion and it was really, really good. I did not get the chance to get the recipe from anyone at the reunion but I found one online and thought I’d give it a shot.

It turned out really well and I think it’s absolutely the best cornbread I’ve ever made. The cornbread is basic cornbread but with cottage cheese and broccoli in it. It’s really good and it’s really moist.

The recipe I used is available on AllRecipes.com or if you’ll click here I’ve got it on full entry for this post (the permalink) so in case the recipe gets removed from that site it should still be here.

Broccoli Cornbread (MP4) (55 MB)

Broccoli Cornbread from andymelton on Vimeo.

Technorati Tags: cooking, cooking with andy, andy not andrew, andy melton, broccoli cornbread, broccoli, cornbread, cooking, cooking show, cooking videocast, cooking podcast

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 1/2 teaspoons white sugar
• 3 eggs
• 1 (10 ounce) package frozen chopped broccoli
• 12 ounces cottage cheese
• 5 tablespoons margarine, melted

Directions

1. In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl.
2. In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
3. Pour batter into a greased 9×13 inch baking dish.
4. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

This entry was posted on Saturday, July 21st, 2007 at 10:00 am and is filed under Cooking With Andy, Videos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.