Broccoli Cornbread No. 2

Name: Broccoli Cornbread No. 2
Ingredients: 1/2 c. butter or oleo, melted; 1/3 c. chopped onion; 1 tsp. salt; 3/4 to 1 c. cottage cheese (small curd); 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained; 4 eggs, slightly beaten; 1 (8 1/2 oz.) pkg. quick corn muffin mix

7 ingredients

5 steps

Ingredients

1/2 c. butter or oleo, melted
1/3 c. chopped onion
1 tsp. salt
3/4 to 1 c. cottage cheese (small curd)
1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
4 eggs, slightly beaten
1 (8 1/2 oz.) pkg. quick corn muffin mix

Directions

1

In a mixing bowl, combine butter, onion, salt, cheese, broccoli and beaten eggs; blend.
2

Stir in muffin mix.
3

Pour into greased, hot 13 x 9 x 2-inch pan or cast-iron skillet.
4

Bake at 400° for 25 to 30 minutes.
5

Cut into serving size squares.