Cornbread Broccoli Pie

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

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

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

to have enough cornbread to cover the broccoli.

Cornbread and Broccoli Pie (serves 6)

2 onions, chopped

1/2 lb small mushrooms, halved

2 large cloves of garlic, minced

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

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

1/4 cup madeira wine

salt and pepper to taste

cornbread recipe of your choice

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

Add mushrooms and cook until liquid released from mushrooms has

evaporated.

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

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

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

Make cornbread batter.

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

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

Pour over vegetables.

30 minutes in a

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

The broccoli mixture is also good as is.