As we move into winter proper, it brings about thoughts of delicious, body-warming soups and big pots of beans!  This month's featured recipe will give you something new to pair with those items - and even sneak in a few veggies!  Broccoli Cornbread is a favorite of part-time Alto resident Marty Cope.  An accomplished cook, Marty has an incredible book of recipes, but Broccoli Cornbread is one of her go-to sides for soup or beans.  Wink likes to see it showing up on the table, too!  It's quick to mix up and uses fan-favorite Jiffy Cornbread mix!

Broccoli Cornbread
2 boxes Jiffy Cornbread mix
4 eggs
1 onion, chopped
2 sticks of butter, melted
1 small (12 oz) cottage cheese
1 package (10 oz) frozen broccoli

Preheat oven to 350º.  Boil broccoli until tender and drain well.  Mix all ingredients together.  Pour into greased 9X13 pan or casserole dish.  Bake for 40-45 minutes.  This is also great with Marty's Fried Okra Salad (maybe we can get that one in here soon, or if you know Marty, hit her up for it!)

Kitchen Tip
As we learn more about the hazards of using foil and more of us turn to parchment paper (unbleached is recommended), here are a couple tips to make using parchment paper a little easier.  After you tear off the piece of parchment the size you need, wad it up in a ball, then unfurl it.  It will lay down on your sheet or in your pan much more easily.  if you are still having trouble getting it to lay down, a few drops of water underneath will have it adhering to your pan right away!

We love sharing great recipes and the stories that go with them!  Do you have one you would like to share?  Send the recipe, stories, and photos (if you have them) to [email protected].  We are already looking forward to summer recipes!

  
                                                             Wink Graham & Marty Cope