Marion County Sertoma Club
1 ½ Cup Martha White® Self-Rising Cornmeal
1 ¼ Cup cooked chopped broccoli
½ Cup chopped onion
½ Cup melted butter
¼ Cup Mayfield® milk
6 oz Mayfield® cottage cheese
¼ Cup of sugar
1 Teaspoon of salt
1 Cup shredded cheddar cheese
- Mix all ingredients together adding the cornmeal last.
- Bake in a Lodge® 10.25 inch greased skillet at 400° for 25 minutes. This cornbread does not rise as much as “regular” cornbread; it is very moist.