Broccoli-Cheese Corn Bread

This recipe is from the Taste of Home’s Fast Fixes with Mixes book. I’m not a fan of corn bread, but this one has lots of flavor—and lots of stuff in it to really make it tasty.

Broccoli-Cheese Corn Bread

4 eggs
½ cup butter melted
¾ teaspoon salt
1 package (8.5 oz) corn bread/muffin mix
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped

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’ X 7’ X 2’ baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings. Note: to make muffins instead of bread, fill greased muffins cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Yield: 1 ½ dozen.


Changes and shortcuts:
I thawed the broccoli the night before then placed it in a bowl lined with paper towel in the refrigerator. By the time I got home from work, the broccoli was ready to be cooked. Since I was chopping onion for the soup the night before, I also chopped the onion for the corn bread. I put a little less onion than the recipe calls for as we have someone who dislikes onions in the family. The 11 X 7 pan seemed awfully big, so I used an 8 X 8 pan.

Results:
Very good. I plan to make muffins the next time!

Keeper? YES!