neeley's broccoli cheddar cornbread

Ingredients For neeley's broccoli cheddar cornbread

• 2 box

  jiffy corn muffin mix
• 1/2 c

  whole milk ( i used skim milk)
• 2 clove

  garlic, minced
• 1

  8 oz container of ricotta cheese or cottage cheese (i used ricotta)
• 4

  eggs
• 1 c

  cheddar cheese, shredded, plus some to garnish top of bread
• 1 Tbsp

  salt (yes a tbsp)
• 1 stick

  margarine or butter melted
• 1 md

  onion, chopped
• 1

  10 oz pkg frozen broccoli, thawed but not rinsed (i used the steam in the bag and cooked it for 3 minutes)