Broccoli Cornbread Recipe

broccoli cornbread recipe

Makes 12 Servings
Serving Size: 3-inch square

Broccoli Cornbread Ingredients

  • 1/4 cup margarine, melted
  • 1/3 cup onion, chopped
  • 1/2 teaspoon salt
  • 3/4 cup low-fat cottage cheese
  • 1 1/2 cups fresh or cooked frozen broccoli, finely chopped
  • 4 eggs, slightly beaten
  • 1 (8.5-ounce) box quick corn muffin mix

Broccoli Cornbread Directions

  1. Preheat oven to 400 degrees F. In a mixing bowl, blend melted margarine, onion, salt, cheese, broccoli, and eggs. Stir in muffin mix.
  2. Pour into greased 9-by-13-inch pan.
  3. Bake for 20 to 25 minutes, until the top is a golden brown. Cool and cut into squares.

Note: For thicker bread bake in a 9-inch round pan and add 5-7 minutes onto the suggested cooking time.

Broccoli Cornbread Video Demonstration

Nutritional facts per serving: 140 calories; 6g total fat; 1g saturated fat; 1g trans fat; 55mg cholesterol; 330mg sodium; 17g carbohydrate; 0g fiber; 4g sugar; 5g protein; 2% Daily Value of calcium; 6% Daily Value of iron; 2% Daily Value of potassium.

Sources: Rosie Allen, Area Nutrition Agent, University of Kentucky Cooperative Extension Service; USDA’s Supplemental Nutrition Assistance Program — SNAP

3 thoughts on “Broccoli Cornbread Recipe

  1. Pingback: Cheesy Broccoli Potatoes Recipe | Oldham County Cooperative Extension Blog

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