Ah, good ol' fashioned carry-ins. Or pitch-ins. Or pot lucks. What ever you call them, they are a good time. I went to one with a group of total strangers for the first Chew On This event in Indy. The event was about bringing people together to talk about local food and related food issues like: what to do with our crops, teaching our children where their food comes from, how to get fresh food to low income families, etc. It was a wonderful experience. I encourage you to start your own Chew On This event. Let's take charge of our food! For this carry-in, I took my no fail Broccoli and Cheese Cornbread. I found this recipe a few years ago on Allrecipes.com. It's the easiest thing you will ever make.
I literally threw this thing together in under 10 minutes. It's so easy and very difficult to mess up. Seriously.
Here is what the cornbread looks like before it's baked. And did I take an after baking photo? Of course not. Why would I? This is what happens to a chronically late person who never gets to public functions on time. Indeed. But the cornbread was a hit, as usual. Everyone always likes it, even those who don't care for broccoli. I don't know, it must be magic. Oh, and my car now smells like broccoli because of the transportation from house to function. Sigh. Broccoli car.
Broccoli Cheese Cornbread
1 (10 oz) pkg of frozen broccoli, thawed and chopped
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 oz) box of self rising cornmeal
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees F and lightly grease an 11x8 inch baking pan.
In a large mixing bowl, combine corn meal, salt, and pepper.
In a separate bowl, mix eggs, butter, cottage cheese, and onion.
Pour the wet into the dry and mix. Fold in the broccoli and pour into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the center of the bread comes out clean.