Recipe(tried): Broccoli Cornbread (using self-rising flour)

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

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

Preheat oven to 350 degrees F.

Combine all ingredients in a bowl except for the cornmeal; add cornmeal, stirring until everything has been thoroughly mixed.

Pour batter into a lightly greased 13x9-inch baking dish.

Bake for 40-45 minutes or until cornbread is golden.

Makes 12-15 servings