Broccoli Cheddar Cornbread

• 2 (8.5 oz) boxes corn muffin mix
• 1/2 cup skim milk
• 2 cloves (1 tsp) minced garlic
• 1 (8 oz) container fat-free cottage cheese
• 4 large eggs
• 1 Tbsp salt
• 1 cup + 2 Tbsp grated reduced or no fat Cheddar, divided

Veggie Filling

• 1 stick (1/2 cup) unsalted butter or margarine
• 1 medium onion, chopped
• 1 (10 oz) package frozen chopped broccoli, thawed but not drained

Preheat oven to 375 F.

In a large bowl (enough to hold all ingredients, including veggies), mix together main ingredients, using 1 cup of the Cheddar.

Melt the butter in a cast iron skillet. Saute onions and broccoli until soft. Dump into the bowl with the batter. Replace the skillet on the heat. Mix well.

Pour batter mixture back into the skillet. Sprinkle with the remaining 2 Tbsp Cheddar cheese.

Bake until golden, about 30 minutes.

Makes 12 servings, 8 WW PointsPlus each. (or 16 servings @ 6 PointsPlus)