Broccolified Cornbread

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 104 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons milk
• ½ teaspoon baking soda
• 1 tablespoon butter, melted
• 1 egg, lightly beaten
• 1 cup cornmeal
• 1 cup broccoli florets
• ½ cup low-fat cottage cheese

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.