Cornbread With Broccoli And Cheese

• 1 cup chopped onion
• 1 cup butter, cubed
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 2 cups shredded cheddar-Monterey Jack cheese
• 6 large eggs
• 1-1/2 cups 4% cottage cheese
• 1 package (9 ounces) frozen broccoli cuts, thawed and drained
• 1 cup fresh or frozen corn, thawed
• 2 tablespoons canned jalapeno slices, chopped

1. In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno.
2. Transfer to a greased
3. . Bake at 400u0b0 for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

onion, butter, mix, cheddarmonterey, eggs, cottage cheese, frozen broccoli cuts, jalapeno slices

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