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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Broccoli Bread

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.

Cooking Light MARCH 2002

  • Yield: 12 servings

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

Preheat oven to 400°.

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.

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
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Broccoli Bread recipe

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