Broccoli-Cheese Corn Bread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. It's especially good in the winter with a steaming bowl of soup, relates Charlotte McDaniel of Anniston, Alabama. Ingredients:
4 eggs |
1/2 cup butter, melted |
3/4 teaspoon salt |
1 package (8-1/2 ounces) corn bread/muffin mix |
3 cups frozen chopped broccoli, thawed and drained |
1 cup (4 ounces) shredded cheddar cheese |
1 medium onion, chopped |
Directions:
1. In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings.
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