Cornbreads

	1 box frozen chopped broccoli
	8 ounces (or more) sharp grated cheese
	¾ stick butter, melted
	1 cup onions, chopped
	pinch of salt
	½ cup buttermilk
	1 box Jiffy cornbread muffin mix (no other is good)

Combine all ingredients well. Pour into a Pam-sprayed baking dish. Bake at 375° F until golden brown.

I’ve baked and served this from Selma, Alabama to Missouri, Iowa and back to good ole Alabama. It seems wherever it is served the recipe is a must also. One of my favorites but not Charlie’s - he’s not a broccoli kind of guy. So I do up a Whole kernel corn bread with jalapeño’s for him. To do this I use the corn (frozen) and chop a couple of peppers very fine. Use everything else in the recipe except the broccoli. Bake and Charlie’s a happy guy. Oh, he’s happy anyway!

	1 ½ cups self-rising corn meal
	1 small can cream-style corn
	2 eggs
	½ bell pepper, chopped fine
	1 or 2 hot peppers, cut fine
	a couple shakes of garlic powder
	1 cup buttermilk
	1 cup grated cheese
	½ cup cooking oil

Mix all ingredients except cheese. Grease a large skillet well. Pour half of bread mixture in skillet. Sprinkle cheese on bread mixture. Pour rest of bread mixture on top. Bake at 350° F for 45 to 50 minutes.

This recipe was given to me by Frank and Norma Jennings’ Aunt Frances. You will never taste better Mexican corn bread. I have copied it just the way Ms Frances wrote it. Who says “skillet” any more?