Broccoli Cottage Cheese and Cheddar Cornbread Pressure Cooker Recipe

Broccoli Cottage Cheese And Cheddar Cornbread Pressure Cooker Recipe

Ingredients

Makes 1 (10-inch) round springform pan or 9 x 19-inch pan, serves 12

• 1 (8.5-ounce) box corn muffin mix
• ¼ teaspoon sea salt
• ½ cup (1 stick) unsalted butter
• ½ cup chopped white onion
• 1 (10-ounce) package frozen chopped broccoli, thawed but not drained
• 1 (8-ounce) container small-curd cottage cheese
• 4 large eggs
• 1 cup coarsely shredded Cheddar cheese

Method

1. Preheat the oven to 375° F
2. Grease a 10-inch springform pan or 9 x 19-inch baking pan
3. In a deep medium bowl, combine the corn muffin mix and salt
4. In a skillet over medium heat, melt the butter; add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
5. Add the broccoli and any liquid and cook for 1 minute
6. Set aside to cool 10 minutes
7. Add the cottage cheese and eggs to the dry ingredients and combine with a whisk or Danish dough whisk
8. Add the sauteed vegetables and cheese and fold together with a large rubber spatula just until all the ingredients are moistened yet thoroughly blended
9. Take care not to overmix
10. Pour the batter into the prepared pan
11. Bake until golden around the edge and a cake tester inserted into the center comes out clean, 30 to 35 minutes
12. Let stand 15 minutes before cutting into wedges or squares to serve

Full List of Bread Recipes
Full List of Cornbread Recipes