Broccolified Cornbread

Broccolified Cornbread

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Mochi Puffs
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
  2. 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.
  3. 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.
  4. 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.

Share It

Reviews (5)

Rate This Recipe
scarlett
6

scarlett

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!!

e
5

e

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.

Mrs. T
3

Mrs. T

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!!

More Reviews

Similar Recipes

Sweet Cornbread Cake
(235)

Sweet Cornbread Cake

Fluffy Gluten Free Cornbread
(22)

Fluffy Gluten Free Cornbread

Zucchini Cornbread
(20)

Zucchini Cornbread

HERDEZ(R) Mexican Cornbread
(15)

HERDEZ(R) Mexican Cornbread

Hazel's Pumpkin Cornbread
(7)

Hazel's Pumpkin Cornbread

Broccoli Cornbread with Cheese
(4)

Broccoli Cornbread with Cheese

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Cornbread Cake

>

next recipe:

Hazel's Pumpkin Cornbread