This is adapted from a Gourmet recipe. I'm not giving the cornbread
recipe because the one I used wasn't fatfree (didn't have nonfat
yogurt or fatfree "eggs" last night). But, you can use any cornbread
recipe. A bunch have been posted here. The recipe I used called for
1 cup cornmeal and 1 cup flour. So, keep that in mind if you want
to have enough cornbread to cover the broccoli.

Cornbread and Broccoli Pie (serves 6)

2 onions, chopped
1/2 lb small mushrooms, halved
2 large cloves of garlic, minced
1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped
1 1/2 lbs broccoli, cut into flowerets, stems chopped
1/4 cup madeira wine
salt and pepper to taste
cornbread recipe of your choice

Saute onions in large skillet over medium low heat until softened.

Add mushrooms and cook until liquid released from mushrooms has
evaporated.

Add garlic and cook, stirring often, for 2 minutes.

Add broccoli, tomatoes, reserved liquid, madeira, salt and pepper. Bring to
a boil. Reduce to a simmer and cook for 15 minutes.

Make cornbread batter.

Using a slotted spoon, transfer vegetables to a 8 1/2" x 11" baking
pan. Boil liquid left in skillet until reduced to about 3/4 cup.
Pour over vegetables.

Spread cornbread batter over vegetables. My cornbread baked for 30 
minutes in a 400 degree preheated oven. That's probably reasonable for
most cornbreads.

The broccoli mixture is also good as is.