Broccolified Cornbread

  3.6 – 6 reviews  • Cornbread Recipes

This is the best recipe for tomato sauce. When I was a child, we had this every Wednesday. Nutmeg, in very little amounts, is the hidden component. Delicious! Over pasta, please.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 cup broccoli florets
  2. 1 tablespoon butter, melted
  3. ½ cup low-fat cottage cheese
  4. 1 egg, lightly beaten
  5. 2 tablespoons milk
  6. 1 cup cornmeal
  7. ½ teaspoon baking soda
  8. ½ teaspoon salt

Instructions

  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.

Nutrition Facts

Calories 104 kcal
Carbohydrate 15 g
Cholesterol 29 mg
Dietary Fiber 1 g
Protein 4 g
Saturated Fat 1 g
Sodium 307 mg
Sugars 1 g
Fat 3 g
Unsaturated Fat 0 g

Reviews

Madison Harrington
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.
Gloria Horton
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.
Daniel Acevedo
I substiuted Jiffy mix for the cornmeal. Had to add a little more milk but they came out great.
Stephen Daniels
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.
Jenny Torres
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!!
Jennifer Meyers
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!!

 

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