Broccoli Cornbread

This recipe was given to me by a dear friend, who passed away a couple of years ago. I liked it so much that she used to give it to me as a birthday present! It's very rich, so I like to cut it into very small squares for serving. It also freezes very well.

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• 2  boxes  Jiffy corn muffin mix
• 3  eggs
• 8  ounces cottage cheese (small curd)
• 1  cup cheddar cheese, grated
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup  chopped onion
• 3⁄4 cup milk
• 10  ounces  frozen chopped broccoli, thawed and drained

Directions

1. Melt butter in 9" x 13" baking dish.
2. Mix corn muffin mix, eggs, cottage cheese, cheddar cheese, onion and milk in bowl.
3. Make sure broccoli is well-drained and pat dry.
4. Add to other ingredients in bowl and stir.
5. Pour contents of bowl into baking dish; mix lightly with the melted butter/margarine.
6. Bake in 350° oven for 35-40 minutes, until golden brown.