Don't worry about the moisture from the thawed broccoli causing your cornbread to go soggy. This recipe uses the moisture of the broccoli and the melted butter as the liquid that binds the ingredients.

Preparation time: 10 minutes

Cooking time: 25 to 45 minutes

Yield: 8 to 10 slices

Ingredients & Directions:

2 sticks butter

4 eggs

10 ounces frozen chopped broccoli, thawed

1 medium onion, finely chopped

8 ounces cottage cheese

2 boxes corn muffin mix

1/2 cup self-rising cornmeal mix

1. Preheat your oven to 375 degrees. Put the butter in a 12-inch cast-iron skillet and place the skillet in the oven to melt the butter while preparing the batter.

2. In a large bowl, beat the eggs. Add the broccoli, onion, cottage cheese, muffin mix, and cornmeal mix and mix well.

3. Remove the skillet from the oven and pour the hot, melted butter into the cornbread mixture. Mix well.

4. Pour the mixture into the hot skillet and bake for 35 to 45 minutes or until golden brown. Serve warm.