1 (10-ounce) box frozen, chopped broccoli
2 cups self-rising cornmeal
½ cup sugar
½ cup hot water
½ cup melted butter
1 cup shredded cheddar cheese
Preheat oven to 375 F. Microwave frozen broccoli about 1 minute to thaw. Drain and set aside.
In a bowl, mix together cornmeal, sugar, eggs and hot water. Stir in butter. Add broccoli and cheese, stir. Lightly coat muffin tin with non-stick spray. Fill each muffin cup with ¼ cup batter and bake at 375 F for 30 minutes or until brown. Makes 24 muffins.