A Little Different Broccoli Cornbread

Name: A Little Different Broccoli Cornbread
Ingredients: 1 cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy); 2 (8 1/2 ounce) packages Jiffy corn muffin mix; 1 (10 ounce) package frozen chopped broccoli, thawed; 1 small onion, chopped; 10 ounces ricotta cheese; 4 eggs; cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

7 ingredients

8 steps

Ingredients

1 cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy)
2 (8 1/2 ounce) packages Jiffy corn muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed
1 small onion, chopped
10 ounces ricotta cheese
4 eggs
cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

Directions

1

Preheat oven to 375 degrees F.
2

Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
3

Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
4

In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
5

Add approximately 1/2 cup grated cheese, stirring well again.
6

Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
7

Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
8

Cut into squares and serve immediately.