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.