Broccoli Cornbread



16 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 82
Caloriesfromfat 24 %
Fat 2.2 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 12.2 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 186 mg
Calcium 0.0 mg


Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1/2 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix
3/4 cup 1% low-fat cottage cheese
1/2 cup egg substitute
1/2 cup finely chopped onion
1 (2-ounce) jar diced pimiento, drained
1/4 teaspoon cracked pepper


Coat an 8-inch square pan with cooking spray. Add margarine, and place in a 350° oven for 3 minutes or until margarine melts.

Press broccoli between paper towels to remove excess moisture. Combine broccoli, muffin mix and remaining 5 ingredients, stirring well. Spoon into prepared pan. Bake at 350° for 1 hour or until golden.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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