Thursday, September 13, 2012

Broccoli, Artichoke Cornbread Recipe

2 boxes cornbread prepackaged mix ( jiffy brand or other same size)
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 cup chopped canned artichoke hearts or chopped asparagus tips

24 ounces of Ricotta cheese
4 eggs, beaten lightly
3/4 cup butter, melted

1 teaspoon each garlic powder, oregano, basil, parsley and black pepper
Shredded cheddar cheese or mozzarella
In a bowl, combine the eggs, cornbread mix, spices, herbs, Ricotta, butter, artichoke hearts and broccoli. Pour into a 9x13-inch buttered baking pan, top with shredded cheddar cheese evenly and bake at 350 degrees for about 40 minutes or until middle is solid. Test with a toothpick that is comes out clean. Cut into squares and serve.

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