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Print Friendly Recipe Recipe Information Source: Baylor University Alumni Association Cookbook Serves/Makes:12 or more Ingredients 2 8-1/2 oz (238 grm). pkgs. cornbread mix 1 16 oz (448 grm). pkg. chopped frozen broccoli, thawed and drained 3/4 cup (175 ml) margarine, melted 4 eggs 1 12 oz (336 grm). carton small curd cottage cheese Preparation Mix all ingredients. Pour into a well-greased 9 inch x 13 inch baking pan. Bake at 375 degrees (200 C.) for 25 to 30 minutes or until firm and lightly brown. Comments Hint: Cottage cheese stored upside down will keep fresh twice as long. Recipe is from Sarah Rutherford Starr, Class of 1988. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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