How to Make a Veggie Cornbread

by Esther on January 27, 2010

A great way of saving money that we have adopted is ‘freezing’ grocery spending, except for daily consumables like milk and bread. We do this by cleaning out our pantry once in a while. This has proven to be more fun than we originally expected since we have to be more creative in making healthy foods with only the stuff that is in the pantry. On the occasions that we have done this, we saved up to 75% of our grocery shopping money for that month, and we put that savings into paying some debt.

Today we take you to the kitchen and try out some pantry recipes that we use. Vegetable cornbread is our pick today because it blends in a mix of sweet taste and the dreaded veggies, and results into a healthy and enjoyable meal that makes the taste buds dance. A rich nutritious meal that doesn’t cost you an arm and leg, and will be enjoyed by kids who will not always like vegetables.

Vegetable corn bread


1 (10 oz.) pkg. frozen broccoli, chopped (you can substitute broccoli with yellow squash but need to steam the squash first)
1 lg. onion, chopped
1 (6 oz.) cottage cheese
1 cup cheddar cheese
1 stick butter, melted
4 eggs, beaten
1 tsp. salt
2 boxes of Jiffy corn muffin bread mix


Preheat oven.
Melt the butter,
Thaw and drain broccoli
Mix all ingredients with the corn bread mix, except the butter.
Add the melted butter to the mixed ingredients
Pour into a baking pan that has been oiled with non stick pan spray
Bake 25 to 30 minutes at 375 degrees.

Be creative, my husband likes to eat corn bread with hot tea or salad, you can serve it with roast beef and gravy, beef stew, fish, chicken or soup for a delicious meal or even pack for kids snack.


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