Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe produces a wonderful broccoli bread that just happens to be low cholesterol and low fat. The texture is halfway between a bread and a souffle, and this is good either hot or cold.

Ingredients Nutrition

Directions

  1. Combine first five ingredients in a large bowl.
  2. Add the onion, broccoli, and muffin mix and stir until well blended.
  3. Pour into a 9" by 13" baking pan coated with cooking spray.
  4. Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.
Most Helpful

5 5

What a delicious cornbread! I like that the recipe used both sour cream and cottage cheese. I didn't use corn muffin mix, I just mixed together cornmeal, flour, baking powder and baking soda. I also used real egg, but only used one and added some skim milk. I added a small handful of shredded cheddar, more for color than anything. It was firm like a cornbread since I cut the egg quanity way back. It was delicious and I will absolutely make it again!