1 pkg. (10 oz.) frozen broccoli spears
1 c. cornbread-stuffing crumbs
3 tbsp. melted butter
1 egg, slightly beaten
1 (8 oz.) can creamed corn
1 tbsp. grated onion
Salt & pepper to taste

Pour boiling water over broccoli to partially thaw, then cut into 1 inch pieces. Mix crumbs with butter, putting aside 1/4 cup of the mixture. Mix egg, corn, onion, salt and pepper. Fold in broccoli and rest of crumbs. Bake at 350 degrees for 45 minutes. Sprinkle balance of crumbs on top and bake 15 minutes longer.