Broccoli Cheese Cornbread

This is perfect with chili or soup and a great way to sneak extra veggies in.

Broccoli Cheese Cornbread

(24 Servings)

• 2 pkgs. "JIFFY" Corn Muffin Mix
• 2 Tbsp. margarine or butter
• 1 medium onion, chopped
• 4 eggs
• 2 cups chopped broccoli, fresh or frozen (thawed)
• 1 cup cottage cheese
• 1/4 cup milk

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Preheat oven to 350°. Grease a 13"x 9" pan.

Melt margarine or butter in skillet. Add onion; saute until tender. Do not brown. In separate bowl, combine onions with remaining ingredients. Blend well. Pour into prepared pan. Bake 40-45 minutes.