Broccoli Cornbread

  As fall is approaching, this is one of my FAVORITE things to make.  It's a perfect pairing with soup of any kind and it makes a big ole pan full.  If you cut it up and store it in a tupperware after it cools, it keeps for another several meals :)

Broccoli Cornbread

2 pkgs Jiffy corn bread mix

2 sticks margarine or butter  (I use only one and a half)

8 0z. cottage cheese, regular or low-fat  (I use low-fat, but I buy the 16 oz. tub and use more like 3/4 of the container so the bread isn't dry)

4 eggs

1 med. onion, chopped

1 (10-oz) pkg. frozen chopped broccoli, thawed

 

Preheat oven to 375.  Melt margarine in 10 x 12 x 2 pan. Mix other

ingredients together and pour into pan on top of melted margarine.  DO NOT

STIR in with margarine, just spread.  Bake for 30 minutes, then reduce heat to 350 and bake

 another 20 minutes until nice and brown.