Broccoli Cornbread

2 boxes Jiffy cornbread mix OR

3 cups cornmeal mix

1/2 lb margarine, melted

1 box (10 ounces) frozen chopped broccoli, thawed and drained

1/2 cup cottage cheese

1/2 cup sour cream

1 ounce pimento (for color)

1 small can whole-kernel corn, drained (optional)

1 teaspoon butter flavoring

Special Utensils: 9 x 12 inch baking pan or muffin tins

Preheat/bake Oven: 350F. Mix all ingredients together (by hand). Pour into greased baking pan or muffin tins. Bake. Delicious with beans, peas, vegetables, seafood meals or soup.