Broccoli Cornbread

Name: Broccoli Cornbread
Ingredients: 2 sticks oleo; 4 large eggs, slightly beaten; 1 (10 oz.) pkg. chopped frozen broccoli, thawed; 1 medium-sized onion, chopped fine; 8 oz. carton cottage cheese; 2 pkg. Jiffy corn muffin mix; 1/2 to 3/4 c. self-rising meal

7 ingredients

8 steps

Ingredients

2 sticks oleo
4 large eggs, slightly beaten
1 (10 oz.) pkg. chopped frozen broccoli, thawed
1 medium-sized onion, chopped fine
8 oz. carton cottage cheese
2 pkg. Jiffy corn muffin mix
1/2 to 3/4 c. self-rising meal

Directions

1

Heat oven to 375°.
2

In a 9 x 13-inch pan, melt oleo in the oven, while mixing the following ingredients in a large mixing bowl:
3

eggs, broccoli, onion, cottage cheese, muffin mix and self-rising meal.
4

Stir until well mixed, then add melted oleo to mixture but do not scrape pan.
5

Remaining oleo will keep cornbread from sticking.
6

Stir again until ingredients are combined.
7

Pour into baking pan and bake at 375° until lightly browned (about 30 or 40 minutes).
8

If not browned on top when tested for doneness, turn oven on preheat for a few seconds.