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Broccoli Cornbread

(post, Georgia Richardson)

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When mom told me I needed to make some Broccoli Cornbread I just stared at her like she had three heads. The only thing that would come out of my mouth was "unnatural." Broccoli? Put into Cornbread? Ew?

Mom insisted. Mom persisted. Mom shoved a piece she had made into my gapping mouth. My taste buds starting clapping and shouting and I lived happily ever after. Try it. If you don't, I'm gonna tell mom. I mean it.

Mom's Broccoli Cornbread

1 box Jiffy Muffin Mix
3 eggs
1 cup chopped broccoli (thawed) drained, drained, and then drained again. 
1 cup shredded sharp cheddar (or medium) - I use the 2%
1 cup chopped onion
1 stick melted butter or oleo

Beat the eggs with a fork and then put in the rest of the ingredients. Mix it all up while you sing, "You Are My Sunshine." Then bake at 400 for 30-35 minutes. If you have an iron skillet, use that. If not, borrow one. It just taste better in iron.