A Little Different Broccoli Cornbread

• 1 cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy)
• 2 (8 1/2 ounce) packages Jiffy corn muffin mix
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 small onion, chopped
• 10 ounces ricotta cheese
• 4 eggs
• cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)

1. Preheat oven to 375 degrees F.
2. Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
3. Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
4. In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
5. Add approximately 1/2 cup grated cheese, stirring well again.
6. Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
7. Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
8. Cut into squares and serve immediately.

butter, corn muffin, broccoli, onion, ricotta cheese, eggs, cheddar cheese

Taken from www.food.com/recipe/a-little-different-broccoli-cornbread-313377 (may not work)