Cheddar-Broccoli Cornbread

• 1/4 c. milk
• 2 Tbsp. margarine
• 1 (10 3/4 oz.) can condensed cream of broccoli soup
• 1 1/3 c. all-purpose flour
• 2/3 c. yellow cornmeal
• 1/4 c. sugar
• 1 Tbsp. baking powder
• 1 large egg, lightly beaten
• 1/3 c. whole kernel corn
• 1/4 c. shredded Cheddar cheese

1. Heat oven to 350u0b0.
2. Grease an 8-inch square pan.
3. In a small saucepan combine soup and margarine.
4. Heat over low heat until butter melts.
5. Remove from heat and stir in milk.
6. In a large bowl combine flour, meal, sugar and baking powder.
7. Add soup mixture, egg, corn and cheese.
8. Stir until batter is just combined.
9. Do not over mix.
10. Scoop batter into prepared pan and bake 30 to 35 minutes.
11. I usually use an iron skillet instead of a pan.

milk, margarine, condensed cream, flour, yellow cornmeal, sugar, baking powder, egg, whole kernel corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=375606 (may not work)