-
-
My review
Broccolified Cornbread
Mochi Puffs
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 104 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 104 calories; 2.8 g fat; 15.2 g carbohydrates; 4.4 g protein; 29 mg cholesterol; 307 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 67 Ratings
-
-
-
-
-
Most helpful positive review
11/3/2009
I was skeptical to be the first to try this recipe, but it came out really well! I used this recipe as a topping for veggie cornbread casserole to REALLY get the veggies in there, and it was a b...
Most helpful critical review
7/12/2011
This was barely okay. It stuck to the pan, and was kind of bland. It did taste very broccoli-ish, so it fills the veggie requirements, and it did not have too much oil in it, so it was healthie...
Most helpful
Most positive
Least positive
Newest
11/3/2009
I was skeptical to be the first to try this recipe, but it came out really well! I used this recipe as a topping for veggie cornbread casserole to REALLY get the veggies in there, and it was a b...
7/12/2011
This was barely okay. It stuck to the pan, and was kind of bland. It did taste very broccoli-ish, so it fills the veggie requirements, and it did not have too much oil in it, so it was healthie...
12/18/2009
I might have used a different type of cormeal, but this recipe didn't turn out like I expected. It lacks of flavor and consistency. I might have used more milk and some cheese, I don't know. T...
2/7/2011
I substiuted Jiffy mix for the cornmeal. Had to add a little more milk but they came out great.
1/23/2010
We did not care for this at all. Mine came out dry and salty with little flavor. I may attempt this again to see if I did anything wrong--I follow the recipe exactly. But will likely look for a...