Broccoli Cheese Cornbread

5 medium-large eggs
1 large onion, finely chopped
1-1/2 cups cottage cheese
One 10-ounce package frozen chopped broccoli
1 stick margarine, melted (1/4 lb)
Two 8.5-ounce boxes Jiffy cornbread mix

In mixing bowl beat 5 eggs until smooth. Add remaining ingredients as listed. Add Jiffy cornbread mix last. Stir until batter is smooth. Pour into greased 9 x l3 inch Pyrex pan. Bake in 350-degrees F oven 45 minutes or until golden brown. For thinner cornbread spread in 9 inch pie pan in addition to the Pyrex dish. Serve hot from the oven. This cornbread freezes well and can be warmed later in microwave or regular oven.

Serves 16-20

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Cajun Country -- New Iberia, Louisiana