1½ cups steamed broccoli florets, roughly chopped
1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette]
4 large eggs
1 stick [1/2 cup] butter, melted
1 small sweet onion, finely diced
2 cups shredded sharp white cheddar cheese, divided
1 box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy]
½ tsp garlic powder
½ tsp dry mustard
¼ tsp onion powder