Broccoli/Corn Cornbread

1 box Jiffy corn/mix (8.5 oz.)
1 pkg (10 oz.) frozen chopped broccoli, thawed
1 stick butter, melted
4 eggs
8 oz. cottage cheese
3 Tbsp. Mayonnaise
1 onion, chopped
1 cup whole kernel corn
1/2 cup shredded cheese

Preheat oven to 350 degrees. Mix all ingredients. Pour into an 8 x 8" baking dish sprayed with non-stick spray. Bake 45 minutes.

The original recipe called for the broccoli to be cooked. I decided to use it raw and let it cook in the oven. Reason - to keep it from being too mushy. The recipe didn't call for the cheese nor corn, I added those and am glad I did. For changes, use chopped squash. This would also be good with a cup of cooked chicken added to the mix.

Corn Cakes

1 pouch (6.5 oz.) cornbread mix
1 1/2 cups corn
1 large egg
1/2 cup milk
cooking oil

Combine cornbread mix, corn, egg and milk until well blended. Let stand 5 minutes. Heat oil in a ban and drop heaping Tablespoons of batter into the hot oil. Cook 1 to 1 1/2 minutes on each side flattening with a spatula after turning. Makes about 18 corn cakes.

Changes - Try using 1 cup of chopped broccoli instead of corn. Maybe even add 1/2 cup shredded cheese to the batter before frying. These can be served as the bread of the meal.

Salsa Corn

1 pkg. (16 oz.) frozen corn, thawed
1/2 cup thick and chunky salsa
1/4 cup sliced black olives (optional)

Cook the corn according to the package directions and stir in salsa and olives. Cool until hot and drain.

This is a delicious twist on corn and a beautiful dish to serve.