CORNBREAD WITH BROCCOLI AND CHEESE

Cornbread with Broccoli and Cheese image

Holly Cummings of Baytown, Texas writes, "I first made this recipe and took it to a church fellowship. One couple liked it so much they now call it "Holly Bread!"

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped onion
1 cup butter, cubed
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded cheddar-Monterey Jack cheese
6 large eggs
1-1/2 cups 4% cottage cheese
1 package (9 ounces) frozen broccoli cuts, thawed and drained
1 cup fresh or frozen corn, thawed
2 tablespoons canned jalapeno slices, chopped

Steps:

In a large skillet, saute onion in butter until tender; set aside. In a large bowl, combine cornbread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in the broccoli, corn and jalapeno. , Transfer to a greased 13x9-in. baking pan. Bake at 400° for 35-40 minutes or until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 290 calories, Fat 20g fat (12g saturated fat), Cholesterol 135mg cholesterol, Sodium 497mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.