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.
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)
How to Make It
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.
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.
My mom used to make this exact recipe with Zucchini when we used to have those giant baseball bat size one in the garden. I made it exactly as is with the broccoli and it has somewhat of a sweet flavor to the bread. Loved it with the turkey chili it was served with.
This turned out great with a lot of modifications. The recipe as is calls for too much liquid and I can see how other people ended up with a quiche-like consistency. To make it more bread-like you'll need to reduce the liquid, I cut the amount of eggs in half. I also steamed fresh broccoli until tender and let it cool. I reduced the amount of salt in half, there's already plenty of salt in the cottage cheese and cornbread mix. Will probaby try this recipe again and add some cheddar.
I loved this recipe, and was expecting something only mediocre! The savory onion and broccoli were delicious, and although moister than normal corn bread, I really enjoyed the texture too. Served with black bean vegetable soup - great pairing.
Insanely good, luscious dish. Here's how to avoid excessive moisture: chop the broccoli fine and be sure to squeeze out any moisture using paper towels to do so. Drain the cottage cheese over a sieve (and use just 1/2 cup of cottage cheese), and use two eggs instead of a whole cup of egg substitute. I also like to cook the onion (with some garlic and red or orange bell) in the two TB of butter, then add it last of all so that the heat of the onion doesn't cook the egg.
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