Ingredients Jump to Instructions ↓

  1. This is adapted from a Gourmet recipe. I'm not giving the cornbread

  2. recipe because the one I used wasn't fatfree (didn't have nonfat

  3. yogurt or fatfree "eggs" last night). But, you can use any cornbread

  4. recipe. A bunch have been posted here. The recipe I used called for 1 cup cornmeal and 1 cup flour. So, keep that in mind if you want

  5. to have enough cornbread to cover the broccoli.

  6. Cornbread and Broccoli Pie (serves 6)

  7. 2 onions, chopped

  8. 1/2 lb small mushrooms, halved

  9. 2 large cloves of garlic, minced

  10. 1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped

  11. 1 1/2 lbs broccoli, cut into flowerets, stems chopped

  12. 1/4 cup madeira wine

  13. salt and pepper to taste

  14. cornbread recipe of your choice

  15. Saute onions in large skillet over medium low heat until softened.

  16. Add mushrooms and cook until liquid released from mushrooms has

  17. evaporated.

  18. Add garlic and cook, stirring often, for 2 minutes.

  19. Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to

  20. a boil. Reduce to a simmer and cook for 15 minutes.

  21. Make cornbread batter.

  22. Using a slotted spoon, transfer vegetables to a 8 1/2 x 11 baking

  23. pan. Boil liquid left in skillet until reduced to about 3/4 cup.

  24. Pour over vegetables.

  25. 30 minutes in a

  26. 400 degree preheated oven. That's probably reasonable for most cornbreads.

  27. The broccoli mixture is also good as is.


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