Broccoli Bread

1 (10-14oz) package frozen broccoli florets, chopped
1 box Jiffy cornbread mix
4 eggs, beaten
1 stick margarine, softened (or melted)
1/2 onion, chopped
2 cups shredded Cheddar cheese

Combine all ingredients until a thick batter forms. Spoon into muffin tins sprayed with non-stick spray. Bake at 350 degrees for 30 minutes or until bread has set in the middle. Turn out onto a wire rack to cool.

**I do not measure my cheese, I figure a couple-three good handfuls must be close to 2 cups. I also add more onion to mine. Your batter will be thick, but these are really yummy. I chop my broccoli right in the mixing bowl with my Pampered Chef chopper. The goal is to get it reasonably fine. Some big chunks are okay. I use a mini-muffin pan and can fill it up twice with what this recipe produces. If you do mini-muffins, you can reduce your cooking time, but not by much (only 5 or so minutes less than normal in my oven).