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Broccoli Cornbread
Makes 12 servings. Serving size: 3 inch squares.
Ingredients
- ¼ cup butter melted
- ⅓ cup onion, chopped
- ½ teaspoon salt
- ¾ cup low-fat cottage cheese
- 1 ½ cup fresh or cooked frozen broccoli, finely chopped
- 4 eggs, slightly beaten
- 1 (8.5 ounce) box of quick corn muffin mix
Directions
- Preheat oven to 400° F.
- In a mixing bowl, blend melted butter, onion, salt, cheese, broccoli, and eggs.
- Stir in muffin mix.
- Pour batter into greased 9X13 inch pan.
- Bake for 20 to 25 minutes, until the top is a golden brown.
- Cool and cut into squares.
Note: For thicker bread, bake in a 9 inch round pan and add 5-7 minutes onto the suggested cooking time.
Nutrition facts per serving:
140 calories; 6g total fat;
1g saturated fat; 1g trans fat;
55mg cholesterol; 330mg sodium;
17g carbohydrate; 0g fiber; 4g sugar;
5g protein; 2% Daily Value of calcium;
6% Daily Value of iron; 2% Daily Value
of potassium.
Recipe provided by Rosie Allen, Area Nutrition Agent, University of Kentucky Cooperative Extension Service
