Broccoli Cheddar Cornbread
Recipe courtesy of the Neelys
2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained
Preheat oven to 375 degrees F.
Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
In a cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese.
Bake in oven until golden, 30 minutes.
Yield: 6 servings