Preheat oven to 400˚F.

Melt the butter in a sauté pan then sauté the onion, jalapeños, and corn until they are tender, approximately 5 minutes. Next add crawfish tails and broccoli and cook for 3 minutes. Add heavy cream, stirring to mix into ingredients. Remove pan from heat and pour mixture into a mixing bowl allowing it to cool for moment. Once slightly cooled, add cottage cheese, eggs, and cornmeal.  Mix the mixture well. 

In a greased muffin pan, distribute cornbread mixture evenly throughout each mold. Top each muffin with a bit of grated cheddar cheese.

Bake cornbread for 18-20 minutes, or until golden brown and moist in the middle.

Remove cornbread muffins from pan, and enjoy!

Note: Half way through baking the muffins, rotate muffin pan 180 degrees so that both sides are cooked evenly to a perfect golden brown.