7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

104 calories; 2.8 g total fat; 29 mg cholesterol; 307 mg sodium. 15.2 g carbohydrates; 4.4 g protein; Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/03/2009
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 big hit! I used the diced frozen broccoli for ease and a ts of b.power bc I didn't have soda but it rose fine anyway. I think I might add some garlic to it next time to boost the flavors. This recipe's a keeper thanks!! Read More
(6)

Most helpful critical review

Rating: 2 stars
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. Thanks anyways!! Read More
(4)
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/03/2009
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 big hit! I used the diced frozen broccoli for ease and a ts of b.power bc I didn't have soda but it rose fine anyway. I think I might add some garlic to it next time to boost the flavors. This recipe's a keeper thanks!! Read More
(6)
Rating: 3 stars
07/12/2011
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 healthier than most cornbreads. I do not think I will make it again though. Read More
(5)
Rating: 2 stars
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. Thanks anyways!! Read More
(4)
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Rating: 2 stars
01/25/2010
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 different recipe. Read More
(2)
Rating: 5 stars
02/08/2011
I substiuted Jiffy mix for the cornmeal. Had to add a little more milk but they came out great. Read More
(2)
Rating: 3 stars
12/25/2016
I think the cornbread needs to be presoaked... there isn't enough liquid otherwise... I I made this with about 1/2 cup milk in the end and was about right. As i mixed it in 2 tbsp at a time it kept soaking it up. Read More
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