Broccoli Cheese Cornbread

When we lived in the Charleston, West Virginia area many years ago, we attended church at the Park Avenue Church of Christ.  The congregation was blessed to have several good cooks and everyone looked forward to the monthly luncheons, "following the morning service".  At one point in time, we had two ministers serving at that location, Jerry and Steve.  Steve the younger of our two preachers, was married to Suzy and they had three children.  Suzy, a great cook, would bring dishes that were road-tested by her husband, three kids, and congregations of her past as a preacher's wife and daughter (yes, her dad was a preacher, too!)  Often, I would ask her for one of the copies of a popular recipe (that she was copying  for everyone else who had requested it).  Suzy, as usual, would cheerfully oblige.  She brought a cold pizza dip one time that I've used for youth devotionals many times since.  I also remember her being asked to bring this cornbread after it was devoured at one luncheon and there were no "seconds" left!  I hope you enjoy this yummy  twist on cornbread.

Broccoli Cheese Cornbread

1 1/2 sticks butter
2 boxes corn muffin mix (Jiffy)
8 oz. cottage cheese (I use small curd)
1/2 C chopped onion
1 box frozen chopped broccoli, cooked
1 C mozzarella cheese, shredded
4 eggs

Melt butter in a 9 X 13 pan.  Combine remaining ingredients and pour into the pan.  Bake at 350 degrees for 30 minutes, or until slightly browned.  Cut into squares and serve warm.  Step Back!!  It will be gone before it has cooled :)

Book I'm Reading Now:  Eudora Welty;  A Writer's Life

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