Bite by Bite
Conquering My Culinary Bucket List One Dish at a Time
By Emily Banks Wooten
There’s nothing like fall weather to bring out the desire for a good potluck meal. We recently had a potluck lunch at my office and the choices were bountiful. There was everything from fried chicken and cowboy stew and smoked chicken and dumplings. There was a huge pot of pinto beans with sausage. There was a broccoli cauliflower salad, a big beautiful garden salad, broccoli cornbread and the cutest little teeny-tiny deviled quail eggs. There were even orange and red bell peppers cut out to look like jack-o’-lanterns that were stuffed with macaroni and cheese. There was a sea of various desserts but as I’m trying to stick with my keto, I didn’t even look at them, much less photograph them. I made my old standby broccoli cornbread. And no, it’s not keto, but I had all the ingredients so I went with it. Happy fall y’all!
—1 ½ sticks butter
—2 boxes Jiffy cornbread mix
—4 eggs, lightly beaten
—1 medium onion, chopped fine
—1 10-oz. carton cottage cheese
—1 package chopped broccoli, thawed
• Combine all ingredients together and bake for 35-45 minutes in an oven preheated to 350 degrees.