Broccoli Bread

Randy Mayor; Lydia DeGaris-Pursell

Savory with a touch of sweetness, Broccoli Bread cooks up like cornbread but offers fiber and calcium. It works well as a side dish, especially on soup night.

Yield: 12 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 28%
  • Fat: 4.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 19.8g
  • Fiber: 2.4g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 497mg
  • Calcium: 62mg

Ingredients

  • 1 cup egg substitute
  • 3/4 cup fat-free cottage cheese
  • 1/2 cup fat-free sour cream
  • 2 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1 1/2 cups finely chopped onion
  • 1 (10-ounce) package frozen chopped broccoli, thawed and drained
  • 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
Note:

If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broccoli Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy