Broccoli Lavender Cornbread

My husband really loves this cornbread, it's more like a main dish. He's not a big veggie eater so this dish is great. He even eats it cold!

Preheat oven to 350 degrees F.
Dust a greased 13 inch x 9 inch cake pan with 1 tbs. cornmeal and set aside.

1 cup cornmeal
1/3 cup all-purpose flour
1-1/2 tsp. of baking powder
2 tsp. dried lavender buds, chopped
3/4 tsp. salt
1/4 tsp. baking soda

5 eggs beaten
1 package frozen chopped broccoli, thawed and drained. (16 ounce)
1 medium onion, chopped
1-1/2 cup shredded cheese, cheddar or mixed cheese. (12 ounce)
12 ounces of small-curd cottage cheese
1 cup chopped ham (optional)

In a medium bowl combine and mix dry ingredients (first 6) and set aside.

Mix eggs, broccoli, onion, cheese and cottage cheese together. Add the dry ingredients until moistened.

Add to cake pan and bake for 30 t0 40 minutes or until a toothpick inserted into the middle comes out clean.

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