Broccolified Cornbread

1 cup broccoli florets

1 tablespoon butter, melted

½ cup low-fat cottage cheese

1 egg, lightly beaten

2 tablespoons milk

1 cup cornmeal

½ teaspoon baking soda

½ teaspoon salt

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.

Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.

Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.

Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.