Recipe by Mochi Puffs
"Quick and easy cornbread from scratch with fresh broccoli and low fat cottage cheese. This cornbread, though not cake-like and sweet like many recipes, is still moist and is quite savory. Since many people don't own an iron skillet, this recipe uses a cake pan instead."
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low-fat cottage cheese
egg, lightly beaten
I was skeptical to be the first to try this recipe, but it came out really well! I used this recipe as a topping for veggie cornbread casserole to REALLY get the veggies in there, and it was a big hit! I used the diced frozen broccoli for ease, and a ts of b.power bc I didn't have soda but it rose fine anyway. I think I might add some garlic to it next time, to boost the flavors. This recipe's a keeper, thanks!!
This was barely okay. It stuck to the pan, and was kind of bland. It did taste very broccoli-ish, so it fills the veggie requirements, and it did not have too much oil in it, so it was healthier than most cornbreads. I do not think I will make it again, though.
I might have used a different type of cormeal, but this recipe didn't turn out like I expected. It lacks of flavor and consistency. I might have used more milk and some cheese, I don't know. Thanks anyways!!
I substiuted Jiffy mix for the cornmeal. Had to add a little more milk but they came out great.
We did not care for this at all. Mine came out dry and salty with little flavor. I may attempt this again to see if I did anything wrong--I follow the recipe exactly. But will likely look for a different recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 25
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