Broccoli-cheese Corn Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This moist cornbread relies on convenient muffin mix and frozen broccoli, and is quick to whip up anytime. It is especially good in the winter with a steaming bowl of soup Ingredients:
4 eggs |
1/2 cup butter, melted |
3/4 tsp salt |
1 package (81/2 ounces) corn bread/muffin mix |
1 package (10 ounces) frozen chopped broccoli, thawed and drain |
1 cup ( 4 ounces) shredded cheddar cheese |
1 medium onion chopped |
Directions:
1. In a bowl combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients.
2. Pour into a greased 11 x 7 baking pan. Bake at 350 degrees for 30-35 minutes or until a tooth pick inserted near the center comes out clean.
3. Slice and serve warm.
4. To make muffins instead of bread, fill greased muffin cups three-fourths full. Bake at 35o degrees for 20-25 minutes or until a tooth pick comes out clean.
|
|