Ingredients
5 tablespoons butter, divided 2 large eggs, room temperature1 cup 2% milk1/2 cup sour creamPinch cayenne pepper2 packages (8-1/2 ounces each) cornbread/muffin mix2 cups chopped fresh broccoli1-1/2 cups shredded sharp cheddar cheese1-1/2 cups cubed fully cooked ham3 green onions, thinly sliced
Preparation
Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter.
Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan.
Bake until top is golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
