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This was a great idea and a nice easy recipe to make. 2 out of 3 kids enjoyed it, which is about as good as we get with the kids. We found it a touch more eggy than we thought optimal, so we might experiment with using only 3 eggs and a little water next time. I sauteed my onion before mixing it in. I also used a 14oz bag of broccoli because the grocery store was out of the 10oz boxes. The 14oz of broccoli seemed like a fine amount. I also tried tossing in a little cheddar jack shredded cheese, but we couldn't taste it in the final product. It was nice sprinkled or melted on top though. Thanks for an interesting recipe idea.

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Kitchen Kozy December 07, 2008

This is a good recipe that I will make again. We served it with Baked Beans Don't Get Any Better Than This Baked Beans Don't Get Any Better Than This. I enjoyed this casserole. I liked the flavors and it was surprisingly moist. It held together really well without being too eggy. Next time I think I would add some paprika for extra color as well as some garlic or chilis to give it some zing. As is, it makes a great alternative to normal corn bread for chili or baked beans. Thank you for the good recipe. ps, I cooked it for about 37-39 mins as the onions weren't quite soft at 30 mins. Next time I would also sautee the onions just a little bit. For prep I ended up using only one bowl, a knife, and a cutting board. I like that short stack of dishes!

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Annie H June 04, 2004

I used fresh broccoli which I sauteed with the onion, finely diced jalapeno and 2 cloves of fresh crushed garlic. I mixed the cheese, 2 eggs, butter and corn muffin mix together then added it to the sauteed vegies in the pan they were cooked. Then bake as directed.

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Rita~ May 16, 2004
Broccoli Cornbread Casserole