Broccoli Cheese Cornbread

Ingredients :

2 (6-8.5 oz) packages cornbread/corn muffin mix (I used Martha White's Gladiola yellow cornbread mix)

4 large eggs

1 cup whole milk

1 (8 oz) container small curd cottage cheese

1 cup plus 3 tablespoons grated cheddar cheese, divided (I used mild)

4 tablespoons (1/2 stick) margarine or salted butter (I used margarine)

1/4 cup finely chopped onion

1/4 to 1/2 teaspoon garlic salt

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10 oz) package frozen chopped broccoli*, thawed

Directions :

Preheat oven to 375 F. Butter or spray a 11x8 (or equivalent) baking pan.

Melt the butter in a medium skillet over medium heat. Add onions, then sprinkle with garlic salt, salt, and pepper and saute until onions are softened but not browned. Add the broccoli and continue to cook for about 3 minutes. Remove from heat and set aside.

In a medium bowl, very lightly whisk the eggs; stir in cornbread mix, milk, cottage cheese, and 1 cup of the grated cheese. Stir in the broccoli mixture just until combined.

Pour batter into the prepared pan. Sprinkle remaining 3 tablespoons cheese over batter. Bake 35-40 minutes, or until golden and center tests done with a toothpick.

Let cool for 10 minutes on a wire rack before serving.

*NOTE:

I used 1 cup chopped fresh broccoli florets that I microwaved about 3 minutes in a covered bowl and cooled slightly.

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