Best Broccoli Corn Bread Weight Watchers Recipes

DELICIOUS BROCCOLI JIFFY CORNBREAD

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Mix all ingredients together well.
• Grease a 8x8 pan, I use Pam.
• Pour into prepared pan.
• Bake@ 425 degrees Fahrenheit for 40 minutes or until bread is pulling away from side of pan.
• Let sit for 15 minutes until cutting.

CORN BREAD

Steps:

• Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
• In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
• In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
• Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
• Serving size: 1 square.

BROCCOLI CORNBREAD

Steps:

• Preheat oven to 400°F
• Lightly mist a 13 by 9 inch glass or ceramic dish with vegetable oil spray.
• Place the butter in a large safe dish and melt in microwave on high until melted,(50 seconds). Stir in broccoli, onions, eggs, cottage cheese, and salt. Stir in corn muffin mix until all big lumps are gone. Pour into baking dish.
• Bake until light brown and springs back when pressed, about 25 minutes. Let cool slightly before serving.

BROCCOLI CORN CASSEROLE

Steps:

• Melt butter, and add bread crumbs and toss to coat.
• Combine eggs, broccoli, creamed corn, onion, salt and pepper. Stir 3/4 bread crumbs into vegetable mixture.
• Spoon into 9x13 inch (or two 1.5 quart casseroles) and top with remaining crumbs.
• Bake at 350 degrees for 45 minutes.
• OAMC: You can freeze this in a kit form, with the vegetable mixture in a large labeled freezer bag (2 gal. for one full recipe, or two 1 gal. bags) and the crumb topping in a smaller bag, taped together. Or you can freeze in a foil lined casserole (thoroughly crimp foil over top, once frozen solid, you can pop this out of the dish, label and stick back in the freezer). Thaw in refrigerator and bake as directed.

WEIGHT WATCHERS BASIC SKILLET CORNBREAD

Steps:

• Preheat oven 450 degrees.
• Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
• Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
• Bake at 450 degrees for 20 minutes or until lightly browned.
• Remove cornbread from skillet immediately.
• Yield 10 servings.
• Serving Size 1 wedge @ 3 ww pts.

LOW-FAT BROCCOLI CORNBREAD

Steps:

• Combine first five ingredients in a large bowl.
• Add the onion, broccoli, and muffin mix and stir until well blended.
• Pour into a 9" by 13" baking pan coated with cooking spray.
• Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.

MADE FROM SCRATCH BROCCOLI CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl.
• Melt butter in a small fry pan. Add onion and saute until onions are translucent.
• In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter with onions. Pour into well of flour mixture. Stir until just combined.
• Pour batter into a greased 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

BROCCOLI CORN BREAD (WEIGHT WATCHERS) RECIPE - (3.9/5)

Steps:

• DIRECTIONS: Mix all ingredients together. Best cooked in iron skillet. Bake at 400 for 30 minutes.