I grew up eating a lot of cornbread. Sometimes from a jiffy mix, other times from scratch, we were sure to have corn bread every time we had chili, and in the Mid West, you have chili often during those long 7 month long winters! After I was married and had children, I moved to the South and only then realized that cornbread came in more flavors. Jalapeno's and Broccoli or cheddar cheese were/are often used in cornbread to give it a completely taste. This is excellent with soups, no syrup needed of course!
Broccoli Cornbread
2 boxes Jiffy cornbread mix
4 eggs, beaten
1 1/2 sticks butter, melted
10 oz. pkg. frozen broccoli, thawed
1 1/2 c cottage cheese
1 onion, chopped
Combine ingredients. Pour into a 9X13 prepared pan, bake at 375 degrees for 45 minutes or until golden brown.
