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Prep time: 15 mins
Cook time: 40 mins
Total time: 55 min
You will need a 10 or 12 inch cast iron skillet for this dish. Please be careful flipping the cornbread out of the pan, do this at your own risk
2 Vidalia Onions
4 tablespoons of butter
1½ cups of fine ground yellow or white cornmeal, I used yellow
1 cup all purpose flour
1 and ½ teaspoons kosher salt
⅓ cup white sugar
1 tablespoon baking powder
8 ounces frozen broccoli-thawed
½ cup cooked chopped bacon (optional)
4 eggs
16 ounces of 2% cottage cheese666
Preheat the oven to 400 degrees
Slice the Vidalia Onions into rings leaving the rings in order if possible
Melt the butter in the cast iron skillet
Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion
Finely chop any remaining Vidalia onion and reserve it.
Let the onions cook on medium heat for 5 minutes
While the onions are cooking mix the batter:
Add the cornmeal, flour, sugar, salt and baking powder in a bowl and stir to combine.
In a large bowl beat 4 eggs, mix in the cottage cheese
Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions
Add the cornmeal mix and stir to combine. (add optional bacon f you like)
Pour the batter over the onions
Bake the cornbread for 22-28 minutes or until done.
Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.
Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan
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1st Keep
 Mary_Rimell_Mathis
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Tammysouthwell
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