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!
From Carol's Kitchen 