INGREDIENTS
1 1/2 cups
steamed broccoli florets (roughly chopped)
1
container [6.5 oz] light garlic-herb cheese spread [I used Alouette]
4
large eggs
1 stick
[1/2 cup] butter (melted)
1
small sweet onion (finely diced)
2 cups
shredded sharp white cheddar cheese (divided)
1
box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy]
1/2 tsp
garlic powder
1/2 tsp
dry mustard
1/4 tsp
onion powder