Broccoli Cornbread

• 2 sticks margarine or butter
• 4 eggs
• 1 10oz. pkg. frozen chopped broccoli
• 1 medium onion, finely chopped
• 8 oz. cottage cheese
• 2 boxes Jiffy cornbread mix
• 2 cups flour
• 1 1/2 tsp. salt
• 2 tsp. baking powder
• 5 Tbsp. butter or shortening
• 3/4 cup milk
• Dijon mustard
• 3/4 cup Parmesan cheese, grated

1. Sift together the flour, salt, and baking powder.
2. Work in the butter or shortening quickly with the fingertips or a table fork. Stir in the milk to make a soft dough.
3. Turn out on a lightly floured board and knead until smooth, about a minute.
4. Roll the dough until it is 1/4-inch thick and cut out 2-inch rounds. Spread the top of each round liberally with mustard.
5. Sprinkle grated Parmesan cheese on half of the rounds.
6. Place the remaining rounds, mustard side down, on top of the cheese-sprinkled rounds. Grease a baking sheet and bake in a preheated 425u0b0 F. oven for 12 to 15 minutes, or until the sandwiches are golden brown.
7. Serve hot.
8. Makes 12 sandwiches.

margarine, eggs, broccoli, onion, cottage cheese, cornbread mix, flour, salt, baking powder, butter, milk, mustard, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856972 (may not work)