Still clearing leftovers out of my fridge, but today I made a batch of broccoli cornbread to warm up to go with meals. Can't eat much at a time, it's very rich. It's a box of cornbread mix, like Jiffy (this one happens to be a different gluten-free brand), 1 stick of butter (in the US this is a 1/2 cup - I used half butter and half olive oil), half a medium onion chopped and browned in the butter (careful not to burn it). Two eggs, 1 cup of cottage cheese (I used ricotta because that's what I had here), and a small package of frozen broccoli, thawed. Mix everything and put in a greased pan.

The recipe gave amounts on everything except the package of broccoli - who knows what size they had in mind - so I imagine you'd want to thaw enough that looks good when you submerge it in the mix. I submerged steamed fresh broccoli in the batter.

This goes in an 8" square pan.

Bake in 350^o oven for 35-40 minutes, though I left it about 45 minutes to get a hint of brown on the top.