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Broccoli Cornbread

Prep time 15 mins
Cook time 1 hr
Yield 16 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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