Marion County Sertoma Club
1 ½ cup Martha White® Self-Rising Corn Meal
1 ¼ cup chopped broccoli
1 cup chopped onion
½ cup of melted butter
½ cup Mayfield® Milk
4 large eggs, beaten
1 cup shredded cheddar cheese, shredded
6-ounce cottage cheese
3 tablespoon sugar
1 teaspoon salt
1. Preheat oven to 400° F.
2. Mix together all ingredients, adding the corn meal last.
3. Spray 10 ¼” Lodge® Cast Iron skillet with non-stick cooking spray or butter.
4. Pour ingredients into the skillet.
5. Bake about 20-25 minutes.
This is a very moist and tender cornbread that does not rise like regular cornbread. Has a great taste and freezes well.