Melt either butter or margarine in a large skillet. Add onions and sauté them. Don't allow the vegetables to brown. In another bowl, combine the onions with the rest of the ingredients. Blend ingredients well and pour into a pan. Bake for 40 to 45 minutes at 350 F.
This recipe needs 2 packages of Jiffy Corn Muffin Mix, 2 tablespoons of butter or margarine, 1 chopped medium onion, 4 eggs, 2 cups of frozen or fresh chopped broccoli, 1 cup of cottage cheese and 1/4 cup of milk. Make sure to properly thaw broccoli if it is frozen and then proceed to steam, drain and pour it into a bowl. Ensure that broccoli is tender. Alternately, you can add 8 ounces of sour cream and onions to this recipe in order to add more flavor. This broccoli cornbread recipe serves between 12 and 15 people.
Jiffy Corn Muffin Mix is available for purchase at JiffyMix.com and have it delivered straight to the home or locate a store that carries it.
The Jiffy Corn Muffin Mix has 160 calories per serving. There is also 340mg of sodium and 7 grams of sugar. Each serving also contains 50 calories from fat.