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Broccoli Cornbread

1 (10oz) pkg frozen chopped broccoli (thawed & drained)
1 onion, finely chopped
3 eggs
½ C milk
2 (8 oz) pkgs. Jiffy corn muffin mix
¾ C (1.5 sticks) butter, melted
1-2 Tablespoons Tony’s Seasoning as desired

Mix the broccoli, onion, eggs, milk, muffin mix and butter in a bowl. Add seasoning to your preference. Spoon the batter into a nonstick 9×13 pan. Bake in preheated oven at 350-degrees for 45-60 minutes.
I use my Momma’s cast-iron skillet to bake cornbread – I guess because that is what she always used and I just love the way it crisps the edges and how it looks being served from a skillet. Old fashioned me!
This is a great accompaniment to a pot of soup on a cold night. My family loves it – especially my health
conscious son-in-law, Hampton!

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keller Williams Redstick Partners 8686 Bluebonnet Blvd. Baton Rouge, LA 70810 225-768-1800 Each Office Independently Owned and Operated

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