Broccoli Cornbread

• 1 box Sweet Cornbread Mix (Jiffy)
• 1 whole Medium Onion, Chopped
• 8 ounces, weight Chopped Broccoli
• 8 ounces, weight Cottage Cheese (you Won't Know It's In There)
• 1 can Ro*tel Tomatoes
• 1 whole Egg, Beaten
• 1 stick Butter
• 1-1/2 cup Sharp Cheddar Cheese, Divided
• Salt And Pepper, to taste

1. It's best to bake this cornbread in a large cast iron skillet. It may also work in a 9x13 baking dish.
2. Preheat oven to 425F.
3. Begin by placing a stick of butter in the skillet. Let the butter melt in the preheated oven.
4. Meanwhile, place cornbread mix, onion, broccoli, cottage cheese, Rotel tomatoes, beaten egg, and 1 cup of cheddar cheese in a large bowl and mix.
5. The mixture will seem a bit dry, but that's ok!
6. Pour cornbread mixture on top of melted butter in the cast iron skillet.
7. Let cornbread bake for 45 minutes or until a knife inserted into the center comes out clean.
8. In the last 5 minutes of baking, top with remaining shredded cheese and let the cheese melt.
9. This recipe is versatile. Sometimes I add corn to the mix, and adjust the salt and pepper, etc. I love it best served alongside a plate of vegetables.
10. This is a quick and easy alternative to plain or Mexican cornbread.

mix, onion, broccoli, tomatoes, egg, butter, cheddar cheese, salt

Taken from tastykitchen.com/recipes/breads/broccoli-cornbread/ (may not work)