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Broccoli Cornbread Recipe
|Vegetable cooking spray||1|
|Reduced-calorie margarine||1 Tablespoon|
|Frozen chopped broccoli||5 Ounce, thawed and drained (1/2 Of A 10 Ounce Package)|
|Corn muffin mix||8 1⁄2 Ounce (1 Package)|
|1% cottage cheese||3⁄4 Cup (12 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Diced pimiento||2 Ounce, drained (2 Ounce Jar)|
|Cracked pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1296 Calories from Fat 406
% Daily Value*
Total Fat 46 g70.3%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 27.7 mg
Sodium 2571 mg107.1%
Total Carbohydrates 189 g63.1%
Dietary Fiber 5.5 g21.9%
Sugars 53.5 g
Protein 43 g85.3%
Vitamin A 90.2% Vitamin C 228.1%
Calcium 59.2% Iron 17%
*Based on a 2000 Calorie diet
Add margarine, and place in a 425° oven for 3 minutes or until margarine melts.
Press broccoli between paper towels to remove excess moisture.
Combine broccoli, muffin mix and remaining 5 ingredients, stirring well.
Spoon into prepared pan.
Bake at 425° for 23 minutes or until golden.