Gluten-Free Broccoli Cornbread

This is a recipe I haven't made in a long time becuase back in my low-fat days, it just wasn't any fun to try to finagle things like this without a big loss in flavor/texture. Now that I know it's okay (and actually beneficial) to consume pure sources of animal fats, this recipe shines for me. It's in kid-friendly bread form but contains a lot of protein and fat (and broccoli too)! 

If your kids are going to balk at the sight of broccoli chunks in their bread, puree the vegetables in a blender or food processor after you saute them. Or substitute cauliflower for the ultimate sneakiness... (bwahahahaha)

I've also adapted it to be gluten-free.  Enjoy!

Broccoli Cornbread
35 minutes (15 min "work", 20 unattended)


1 large head organic broccoli, chopped
1 medium organic onion, diced
1 T. organic raw coconut oil
4 organic farm eggs
1 cup organic whole milk cottage cheese
1/2 cup organic sour cream or softened cream cheese
2 T. pastured butter, melted
4 oz organic millet flour (can substitute all-purpose if you don't care about gluten-free)
5 oz. organic cornmeal
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt, preferably a high-quality mineral salt, such as Himalyan sea salt


Preheat oven to 375.  Melt coconut oil in medium skillet over medium-low heat.  Add broccoli and onion; saute until soft (keep prepping other ingredients and stir this occasionally). 

In a small mixing bowl, add millet flour, cornmeal, baking powder, soda, and salt; mix well.

In a large mixing bowl, whisk eggs lightly.  Add cottage cheese, sour cream, and butter and stir until blended.  Add dry ingredients and sauteed broccoli mixture; mix until well blended. 

Pour into a greased 11 x 14 baking dish and bake for 20-25 minutes or until starting to brown on top.