This morning a quick breakfast of a square of broccoli cornbread. Here is my recipe, using a gluten-free mix of a brand called Firenza. It's a sweet recipe, and is one of many products I've had in my freezer from when I was eating a pretty exclusively gluten-free diet.

The full recipe here is meant to be baked in a 9" by 13" cake pan. I half the recipe and bake it in an 8" x 8" glass pan.

2 boxes Jiffy (popular American brand) cornbread mix
1 medium onion, chopped
2 sticks butter (American sticks are 4 oz or 1/2 cup)
1 carton (16 oz) small curd cottage cheese (I used ricotta)
4 eggs
1 small box or bag of chopped frozen broccoli, thawed.

• Spray 9" x 11" pan with spray oil (Pam is a brand here; I spread on ghee)
  
• Saute the chopped onion in the melted butter until just tender. Don't worry about the amount of butter, you need it for liquid in the mix.
  
• Combine everything and still until well mixed.
  
• Put in greased pan and bake at 350^o oven for 43-45 minutes.
  

My observations: I fry the onion in a small amount of butter and melt the rest carefully in the microwave so it isn't super warm, just melted. There is so much butter in this that greasing the pan seems redundant. I usually have to bake for about 50 minutes.