Sister Schubert's Recipe: Broccoli Cornbread

Broccoli Cornbread

4 large eggs
1 (10-ounce) package frozen chopped broccoli, thawed
1 small onion, finely chopped
1 green onion, finely chopped
1 cup small-curd cottage cheese
1/2 cup butter, melted
1 1/2 cups self-rising cornmeal
1 teaspoon sugar

Preheat oven to 350°

Combine first six ingredients in a large bowl; add cornmeal and sugar, stirring until dry ingredients are moistened.

Pour batter into a lightly greased 13- x 9- x 2-inch baking dish. Bake for 40 to 45 minutes or until cornbread is golden. Yield: 12 to 15 servings.

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