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Broccoli Corn Bread Recipe
|Stone ground cornmeal||1 Cup (16 tbs) (Preferably Not Degerminated)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs/1/4 cup prepared egg substitute||1|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen broccoli cuts||2 1⁄2 Cup (40 tbs), thawed (Uncooked)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium One)|
Serving size: Complete recipe
Calories 1914 Calories from Fat 763
% Daily Value*
Total Fat 86 g132.5%
Saturated Fat 20.9 g104.3%
Trans Fat 0 g
Cholesterol 266.3 mg
Sodium 3395 mg141.5%
Total Carbohydrates 251 g83.8%
Dietary Fiber 25.1 g100.5%
Sugars 16 g
Protein 45 g90.9%
Vitamin A 132% Vitamin C 281.3%
Calcium 151.3% Iron 71.6%
*Based on a 2000 Calorie diet
Sift the corn-meal, flour, baking powder, and salt into a large bowl.
In another bowl, beat the milk, egg, or egg substitute, and oil.
Put the butter in a 10-inch cast-iron frying pan over low heat until it is sizzling.
Pour the liquid mixture into the dry ingredients; stir just enough to blend.
Fold in the vegetables.
Spoon the batter into the hot pan.
Bake in the top third of the oven for 35 minutes, or until lightly browned on top and dry inside.