The National Cornbread Festival South Pittsburg, Tennessee

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Broccoli Cheese Cornbread

1 ½ C Martha White self rising cornmeal
1 ¼ C chopped broccoli (if frozen then thaw and drain)
One large onion, chopped
½ C shredded cheddar cheese
1 stick butter – melted
½ C Mayfield milk
4 eggs, beaten
6 oz. Mayfield cottage cheese
3 Tbs. sugar
1 tsp. salt

Mix together adding cornmeal last. Bake at 400 degrees for 20 to 25 minutes or until golden brown. This is very moist and tender. It does not rise like regular cornbread. Has a great taste. Serve in small 1 ½ inch squares. Freezes well.