Broccolified Cornbread

Broccolified Cornbread

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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Ingredients

50 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
  2. Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
  3. Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
  4. Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

Reviews

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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 b...

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 healthie...

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. T...

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...

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