Here is another recipe for Broccoli Cornbread using regular self-rising cornmeal. I only use the Martha White Mexican Cornbread Mix because it adds a little zip!

I hope that this helps!

BROCCOLI CORNBREAD

4 large eggs, slightly beaten
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 small onion, finely chopped
1 cup small-curd cottage cheese
1/2 cup butter, melted
1 8 oz. pkg. cheddar cheese
1 1/2 cups self-rising cornmeal

Preheat oven to 350. Combine all ingredients in a bowl except for the cornmeal; add cornmeal, stirring until coeverything has been thoroughly mixed.

Pour batter into a lightly greased 13X9" baking dish. Bake for 40-45 minutes or until cornbread is golden.

Yield: 12-15 servings.