Here's a quick cornbread made with a mix that is so fast and easy to make and so good!
Broccoli and Cheese And Bacon Cornbread
4 eggs, beaten
2 sticks melted butter
1 medium onion, chopped
2 ounces cottage cheese
1 package chopped broccoli, thawed
2 boxes Jiffy corn muffin mix
1/2 pound bacon, cooked and crumbled
1/4 cup bacon drippings
Preheat oven to 400 degrees. Add the bacon fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet.
Mix together eggs, butter, onion, cottage cheese and broccoli. Add corn muffin mix and bacon and stir until mixed well. Carefully remove skillet from oven and pour in batter. Bake for 45 minutes or until knife inserted into center comes out clean. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!
Recipe Adapted from Farm Flavor.com