Tomato Bread - cooking recipe

Ingredients

1 box Jiffy cornbread mix
1 c. fresh broccoli, finely chopped
1 c. fresh tomatoes, finely chopped
1/2 c. onion, finely chopped
1 stick butter
1 tsp. salt
3 eggs
6 oz. cottage cheese

Preparation

Chop broccoli, tomato and onion (uncooked); drain well. Melt butter
in
baking
pan.
Mix
ingredients
well, adding cheese. Pour
into
pan
over melted butter.
Bake at 275\u00b0 or 300\u00b0 for about
40 minutes in a 9 x 9 x 2-inch pan. This bread freezes well and is good any time.