Total TimePrep: 10 min. Bake: 30 min.
I replaced my longtime spinach cornbread recipe with this version because it's so much easier to prepare. I substitute frozen chopped spinach for the broccoli and bake it in a square pan instead of as muffins. It's fantastic! I won't go back to my old version again.
With 1/2 cup of butter, the recipe was greasy to me. I couldn't tell that there was broccoli in the bread - it tasted of the butter and onion. Sounded good!