Ultimate Comfort on a COLD Day

Today has been soooo cold in North Alabama...at least to us it has been.  When it's this cold, there's only one thing I want to eat - a steaming hot bowl of homemade Chicken Noodle Soup and a piece of Broccoli Cheese Cornbread.  Yes, I said Broccoli Cheese Cornbread.  It is A.M.A.Z.I.N.G!!!  Don't turn your nose up, or think it's weird....it is so incredibly yummy!  It's is the ULTIMATE comfort food - it's always the first thing I want to eat when I'm not feeling well.  I don't know why, but it's rare for me to cook it any other time than when I make chicken noodle soup...as good as it is, you would think I would make it all the time!!

So, I thought I would share the wonderful cornbready goodness with y'all!  A dear family friend gave me this recipe when I got married...thank you SO MUCH Carla - it's one of mine and Brad's FAVORITES!!!

Broccoli Cheese Cornbread

1 8oz. box Jiffy Corn Muffin Mix

2 eggs (I'm a brown egg kind of girl, but you by all means can go the basic white route)

1/2 c milk (I use whole milk for this, but I'm sure skim or 2% would be fine)

1 stick butter, melted

2 cups shredded cheddar cheese

1 onion, chopped

1/2 box frozen broccoli

Preheat oven to 325.  Combine Jiffy mix, eggs, and milk.  Add cheese, onion, and broccoli and stir to coat.  Add butter a little at a time to temper the batter; stirring ingredients to incorporate butter.  Pour in GREASED 9x13 and bake for 50 minutes.  Let cool and cut in to squares. 

This is BEST after it has sat and cooled...not like regular cornbread and best straight out of the oven.  Let set for a good 15 minutes to give it time to set up. 

Oh, y'all...you'll be thanking me for this one just like I'm thanking Carla almost 10 years and a jazillion pans later....mercy, it's good!!