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.