Broccoli Cornbread

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 24%
  • Fat: 2.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 12.2g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 186mg
  • Calcium: 0.0mg

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

Preparation

  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.
My Notes

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

Add Note

Broccoli Cornbread Recipe at a Glance
advertisement

More Recipes Like This

  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