Broccoli & Sundried Tomato Cornbread

1 package of Jiffy cornbread mix
4 eggs
half stick (4 tbsp) melted butter
1 small onion, chopped
1/4 cup sundried or oven dried tomatoes, chopped
1 1/2 cups of fresh steamed broccoli florets, chopped (10 oz. frozen chopped broccoli can be substituted)
1 cup of ricotta cheese
1 tsp salt
1/4 cup of grated Parmesan cheese
Mix all ingredients together in a large bowl
Butter and grease a loaf pan (or line with parchment paper....easier), and spoon batter into pan.
Bake 40 minutes at 400
serve warm but also good the next day and the next!