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

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy