Ham And Broccoli Cornbread

• 5 tablespoons butter, divided
• 2 large eggs, room temperature
• 1 cup 2% milk
• 1/2 cup sour cream
• Pinch cayenne pepper
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 2 cups chopped fresh broccoli
• 1-1/2 cups shredded sharp cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 3 green onions, thinly sliced

1. Preheat oven to 375u0b0. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter.
2. Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan.
3. Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.

butter, eggs, milk, sour cream, cayenne pepper, mix, fresh broccoli, cheddar cheese, ham, green onions

Taken from www.tasteofhome.com/recipes/ham-and-broccoli-cornbread/ (may not work)