Broccoli Cornbread
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A american take on broccoli cornbread, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 1/2 sticks margarine, melted
- 2 whole eggs
- 2 egg whites
- 1 c. sour cream
- 1 (10 oz.) pkg. frozen chopped broccoli, thawed but not drained
- 1 medium onion, chopped
Method
Combine cornbread mix and margarine in a large bowl and mix together.
Add remaining ingredients; blend well.
Pour into an ungreased 9 x 13 baking pan.
Bake at 400° for 20 to 25 minutes or until golden brown.
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