Broccoli Cornbread

When I find a recipe I typically "make it" in my head and see if I want to make it in real life.  I have a pretty good grasp on flavors so I can usually guess pretty accurately.  When I found this set of ingredients I just couldn't quite put my finger on it.  Well I am glad that I went ahead and made it anyway.  This was awesome.  Mark mentioned he wants it in the regular rotation.  That compliment is as good as gold :)


Ingredients:


1/2 cup butter, melted
1 onion, chopped
1 tsp salt
1 bag frozen broccoli florets, thawed, drained and chopped
3/4 cup cottage cheese
4 eggs, lightly beaten
1 tsp garlic powder
1/2 tbsp parsley
1 package cornbread mix (I use Jiffy)



Directions:


1.  Preheat oven to 400 degrees and lightly grease a 9x13 pan or muffin tin.
2.  In a large bowl, mix butter, onions, salt, chopped broccoli and eggs together.  Stir in muffin mix and seasonings until well combined.  Pour mix into baking dish.
3.  Bake for 25-30 minutes or until golden brown.

I served with a side salad.  This would also work as a great side dish.