Insanely good, luscious dish. Here's how to avoid excessive moisture: chop the broccoli fine and be sure to squeeze out any moisture using paper towels to do so. Drain the cottage cheese over a sieve (and use just 1/2 cup of cottage cheese), and use two eggs instead of a whole cup of egg substitute. I also like to cook the onion (with some garlic and red or orange bell) in the two TB of butter, then add it last of all so that the heat of the onion doesn't cook the egg.
EllenDeller Posted: 12/15/09
MagEbeth Posted: 10/19/10
Very very good, much better flavor than I expected. Like other reviewers said, it's a cross between quiche and cornbread. Great with soups, and perfect for a quick breakfast!
Cindy Bee Posted: 03/30/11
This turned out great with a lot of modifications. The recipe as is calls for too much liquid and I can see how other people ended up with a quiche-like consistency. To make it more bread-like you'll need to reduce the liquid, I cut the amount of eggs in half. I also steamed fresh broccoli until tender and let it cool. I reduced the amount of salt in half, there's already plenty of salt in the cottage cheese and cornbread mix. Will probaby try this recipe again and add some cheddar.
rstarrlemaitre Posted: 03/03/11
I loved this recipe, and was expecting something only mediocre! The savory onion and broccoli were delicious, and although moister than normal corn bread, I really enjoyed the texture too. Served with black bean vegetable soup - great pairing.
Keiko123 Posted: 03/28/12
My mom used to make this exact recipe with Zucchini when we used to have those giant baseball bat size one in the garden. I made it exactly as is with the broccoli and it has somewhat of a sweet flavor to the bread. Loved it with the turkey chili it was served with.