Broccoli Cornbread

Broccoli Cornbread
From the kitchen of Ginger Norcross

1 cup butter, divided
2 (8 ounce) packages Jiffy Cornbread muffin mix
1 (10 ounce) frozen chopped broccoli, thawed, but NOT drained
1 onion, chopped
1 (10 ounce) carton cottage cheese
4 eggs
½ cup shredded cheddar cheese

Preheat oven to 375. Melt butter and pour ½ of the butter in a 9x13-inch casserole dish. Sauté onion in remaining butter until translucent. Mix together cornbread mix, onions and butter, broccoli, cottage cheese and eggs. Pour mixture into prepared dish. Sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes or until lightly browned.

Makes 8 to 10 servings

Note: Great served with black-eyed peas