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Country Kitchen
September 1, 2011 Previous Recipe | Next Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
BROCCOLI CORNBREAD

1 (10-ounce) box frozen, chopped broccoli
2 cups self-rising cornmeal
cup sugar
3 eggs
cup hot water
cup melted butter
1 cup shredded cheddar cheese

Preheat oven to 375 F. Microwave frozen broccoli about 1 minute to thaw. Drain and set aside.
In a bowl, mix together cornmeal, sugar, eggs and hot water. Stir in butter. Add broccoli and cheese, stir. Lightly coat muffin tin with non-stick spray. Fill each muffin cup with cup batter and bake at 375 F for 30 minutes or until brown. Makes 24 muffins.





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