Broccoli Cornbread with Cheese

It is a great recipe, but I melt the butter in the baking dish & mix everything up & pour in. The melted butter just surrounds it & comes on top giving it a really great buttery texture. I get raves on my cornbread wherever I go!! Oh, just go ahead & make it 2 sticks of butter! LOL!!

I made this for the first time and my family and I loved it! I used 2 cups of shredded cheddar and 1/2 of an accidentally over chopped (pulverized lol) onion, added garlic powder and pepper. I made them in well-greased cupcake tins, and they were awesome! Highly recommend because even the picky eaters loved them!!

I used a gluten-free boxed cornbread mix. I did add about a third of a cup of yellow cornmeal.I used a small onion, fresh broccoli and real butter. I also added in a can of cream style cornI don't like cottage cheese so I was skeptical but used it anyway and I love this cornbread.

Made it, ate it, loved it.Though I did squeeze the broccoli in a towel/paper towel wrap, I would say a better squeezing is in order for next time. Chopping the broccoli, then squeezing allows more moisture to be blotted out.If you use an overly large onion, that will also add additional moisture, which in some cases, is not necessarily a good thing, as the bread will end up very soft. That is okay, for those of us who like such texture, but any time our food is even slightly moist, my husband calls it 'mushy', which it is not.However - should you decide your bread is just a bit too soft and moist, a night in the refrigerator, followed by careful splitting and a bit of time in the toaster oven will help a great deal.I used two boxes of Jiffy cornbread mix, with Colby & Monterrey Jack cheese.Will definitely make this again, but will use tiny cupcake tins, which should give them a lovely crust.

Was quite dense. Would use 1/2 the butter next time and i added some fresh sweetcorn. Tasted very good