Cream cheese, butter and sharp cheddar conspire together to make this broccoli cheese bread an instant hit wherever it goes!
Preheat oven to 325 degrees.
Thaw frozen broccoli. Drain and squeeze off excess moisture.
Pulse broccoli in a food processor or blender a few times. You want to break up the largest chunks but stop before it is grated completely fine. Texture is your friend! Set aside.
In a medium mixing bowl, cream together softened cream cheese, softened butter, milk and eggs.
Add both boxes of Jiffy Corn Muffin Mix and combine thoroughly.
Stir in the onion, chopped broccoli, and cheese. Your mixture will probably be very thick so I have found it's better to abandon the mixer and stir this in with a spoon or spatula.
Spray two 9"x5" quick bread loaf pans with non-stick spray. Spoon mixture evenly into both.
Bake until a toothpick inserted in the top comes out clean, about 45-60 minutes. Remember all ovens are different so keep an eye on your loaves throughout this time period!
Remove from oven and serve warm. Try it with butter, cream cheese, mustard or a drizzle of honey! Store in the refrigerator.
If planning to freeze, let loaves cool completely. Wrap tightly in plastic wrap and then in foil.