BROCCOLIFIED CORNBREAD

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Broccolified Cornbread image

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.

Provided by Mochi Puffs

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 cup broccoli florets
1 tablespoon butter, melted
½ cup low-fat cottage cheese
1 egg, lightly beaten
2 tablespoons milk
1 cup cornmeal
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 28.5 mg, Fat 2.8 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 306.9 mg, Sugar 0.8 g

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