Broccoli Cheese Cornbread

• Produce

  • 1 1/2 cups Broccoli florets
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 Sweet onion, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 container 6.5 oz] light garlic-herb cheese spread [i used alouette, light
  • 1/2 tsp Mustard, dry

• Dairy

  • 1 stick 1/2 cup] butter
  • 2 cups White cheddar cheese, sharp

• Other

  • 1 box [7.5 or 8.5 oz] cornbread mix [martha white or jiffy]

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1½ cups steamed broccoli florets, roughly chopped
• 1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette]
• 4 large eggs
• 1 stick [1/2 cup] butter, melted
• 1 small sweet onion, finely diced
• 2 cups shredded sharp white cheddar cheese, divided
• 1 box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy]
• ½ tsp garlic powder
• ½ tsp dry mustard
• ¼ tsp onion powder

Directions

• Preheat the oven to 350°F and butter a 7 x 11 inch baking dish, then set aside.
• In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
• Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined.
• Pour into the prepared dish and sprinkle the remaining cheese on top.
• Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center.