Broccoli & Sundried Tomato Corn Bread

This was a pleasant surprise.

I always seem to have leftover broccoli from my weekly steamed broccoli.
I've made the broccoli bites, broccoli quiche, broccoli salad and now was looking for another way to use the leftover green cruciferous vegetable.

I had an old box of Jiffy cornbread mix in the way back of the cupboard, and remembered a broccoli cornbread recipe from way back in the celery & cream cheese era that used frozen broccoli and cottage cheese.

I updated this old fashioned recipe to create the BEST use of leftover broccoli to date.

This came out so delicious. I could eat a slice with chili, for breakfast, a snack, lunch with a salad or just for no reason at all. And I did.



Broccoli & Sundried Tomato Cornbread:

1 package of Jiffy cornbread mix
3 eggs
half stick (4 tbsp) melted butter
1 small onion, chopped
1/4 cup sundried or oven dried tomatoes, chopped
1 1/2 cups of fresh steamed broccoli florets, chopped (10 oz. frozen chopped broccoli can be substituted)
1 cup of ricotta cheese
1 tsp salt
1/4 cup of grated Parmesan cheese

Mix all ingredients together in a large bowl.



Butter and grease a loaf pan (or line with parchment paper....easier), and spoon batter into pan.

Bake 40 minutes at 400F. I served this warm, but it was also fantastic the next day and the next. I hope you try it.



Guaranteed or your money back.