Recipe: Broccoli Cornbread

it was probably served at benton lee's restaurant. here are 4 recipes. hope one is similar to what she's looking for! enjoy!
VIDALIA ONION AND BROCCOLI CORNBREAD
1 lg. Vidalia onion, chopped fine
1 pkg. chopped broccoli, (10 oz.)
6 oz. cottage cheese
4 eggs, well beaten
1 pkg. Jiffy cornbread mix
1 tsp. salt
1 stick margarine, or less
Mix all ingredients well. If you use frozen broccoli, (thaw and drain well). Bake in greased pan (9 x 9 inch) in 425 degree oven until brown. About 30 to 40 minutes.

BROCCOLI CORNBREAD
1 1/2 c. self-rising corn meal
1 (10 oz.) pkg. broccoli, chopped and
cooked
1 lg. onion, chopped
6 oz. cottage cheese
1 stick oleo, melted
4 beaten eggs
1/2 tsp. salt
1/2 c. cheddar cheese, shredded
(optional)
Drain broccoli. Beat eggs in a mixing bowl. Add everything except corn meal. Add corn meal last. Pour into a greased casserole dish. Sprinkle a little cheddar cheese on top. Bake at 400 degrees for 25 minutes or until tested done.

BROCCOLI CORNBREAD
1 (10 oz.) pkg. frozen broccoli,
chopped
1 lg. onion, chopped
6 oz. cottage cheese
1/2 c. oleo, melted
4 eggs, beaten
1 tsp. salt
5 - 6 dashes Tabasco sauce
1 box Jiffy cornbread mix
Thaw broccoli and drain well. In large mixing bowl, add broccoli, onions, cottage cheese, oleo, eggs, salt and Tabasco. Mix well and add cornbread mix. Bake in a well greased 9 x 13 pan at 400 degrees for 30 to 35 minutes. Keeps well in refrigerator for several days. Kathy Dumas

BROCCOLI CORNBREAD
1 sm. head broccoli or 1 box frozen
broccoli, chopped (thaw)
4 eggs
1 onion, chopped
3/4 c. cottage cheese or buttermilk
1/2 tsp. salt
1 1/2 c. cornmeal
1 c. sharp grated cheese
If using cottage cheese melt. Mix all ingredients well. Spray 9x13 pan with no stick spray. Bake at 350, 30 to 45 minutes.