Broccoli-Cheese Corn Bread
Quick Cooking
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This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 4 eggs
- 1/2 cup butter or margarine, melted
- 3/4 teaspoon salt
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1 medium onion, chopped
Directions:
In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings.