We had a lot of leftovers from the stew I made for the church dinner, so we planned to have that as our main dish yesterday.  I decided to make a side dish in the crock pot.  I chose a cornbread, because I particularly love how cornbread goes with stews and soups.  This bread is easy and simple, but very tasty.  It takes about 15 minutes to assemble, and then cooks on low for 6 hours.  This is another recipe that I don’t recommend trying to cook on high for a shorter time because I would be afraid that the outside would cook too quickly and burn.  My old faithful crock pot from over 20 years ago (wedding gift) may have been able to cook it on high for a couple of hours to perfection, but sadly that one was broken over Labor Day this year.  My new crock pot is large and wonderful, but they just don’t make them like they used to!

Everyone seemed to like this cornbread a lot.  I loved it, and Todd thought it was really good, too.  I think next time I could add some cooked bacon, cut into small pieces for a little added flavor.  But it was wonderful just like this!

Broccoli Corn Bread

Ingredients:
1 stick butter or margarine, melted
10-oz. package chopped broccoli, cooked and drained
1 onion, chopped
1 box cornbread mix
4 eggs, well-beaten
8-oz. cottage cheese (I used fat free, and it was fine)
1 1/4 tsp. salt

Instructions:
1. Combine all ingredients in a bowl.  Mix well.
2. Pour into greased crock pot.  Cook on Low for 6 hours, or until a toothpick inserted in the center comes out clean.
3. Serve like spoon bread, or invert the pot, remove the bread, and cut into wedges.

Tomorrow, Lentil and Quinoa Tacos!