Broccoli Cornbread Recipe
Ingredients
| Vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
| Broccoli package | 1/2 , chopped | |
| Corn package | 1 | |
| 3/4 cup 1% low-fat cottage cheese | ||
| Egg substitute | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Cracked pepper | 1/4 Teaspoon | |
Directions
Coat an 8-inch square pan with cooking spray.
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.
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.
Chef
