Grandma's Broccoli Cornbread
From the kitchen of Theresa Irizarry
2 - 7 oz boxes Jiffy corn muffin mix
10 oz chopped frozen broccoli, thawed, with extra liquid squeezed out
1 large onion, chopped
2 cups cottage cheese
2 tbsp. sugar
1 1/2 sticks butter, melted (light olive oil would make it healthier)
In a large bowl mix corn muffin mix, broccoli, onion, sugar.
Mix together cottage cheese, eggs and butter.
Combine with dry ingredients.
Bake in a 9"x13" pan, at 350 degrees for 45 minutes.
(Can also use an 11" iron skillet)
Theresa’s note: It's a complete meal in itself, but goes wonderfully with grilled
veggies and BBQ chicken. Enjoy!