- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 4 eggs
- 12 oz. cottage cheese
- ¾ cup melted butter
- 10 oz. box chopped broccoli thawed
- 1 onion chopped
- In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Broccoli Corn Bread in Best of Country Breads 2000, p107