Broccoli Cornbread

• 2 sticks oleo
• 4 large eggs, slightly beaten
• 1 (10 oz.) pkg. chopped frozen broccoli, thawed
• 1 medium-sized onion, chopped fine
• 8 oz. carton cottage cheese
• 2 pkg. Jiffy corn muffin mix
• 1/2 to 3/4 c. self-rising meal

1. Heat oven to 375u0b0.
2. In a 9 x 13-inch pan, melt oleo in the oven, while mixing the following ingredients in a large mixing bowl:
3. eggs, broccoli, onion, cottage cheese, muffin mix and self-rising meal.
4. Stir until well mixed, then add melted oleo to mixture but do not scrape pan.
5. Remaining oleo will keep cornbread from sticking.
6. Stir again until ingredients are combined.
7. Pour into baking pan and bake at 375u0b0 until lightly browned (about 30 or 40 minutes).
8. If not browned on top when tested for doneness, turn oven on preheat for a few seconds.

oleo, eggs, frozen broccoli, onion, cottage cheese, corn muffin, meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035188 (may not work)