Name: Broccolified Cornbread recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 306.9 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

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