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    You are in: Home / Recipes / Made from Scratch Broccoli Cornbread Recipe
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    Made from Scratch Broccoli Cornbread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 09, 2009

      This is a great homemade cornbread! I used fresh broccoli that I microwaved a bit to soften it a little. The cornbread had a nice texture and the broccoli was a great addition. Thanks for posting this recipe!

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    • on February 22, 2009

      This was my first cornbread and Im so happy that I chose this recipe for it. It worked out beautifully and the bread is just plain YUMMY! I only had a German loaf tin on hand (11X3X3 inches), so that my bread had a very different shape than regular cornbread and took way longer to bake (about 75 minutes). But the end result was well worth the wait. IT WAS GORGEOUS! Thank you so much for sharing, kittycatmom! Made for Potluck Tag February 2009.

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    • on November 02, 2008

      Thank you. I did not have any Jiffy Cornbread mix so I wasn't sure what my measurements should be to make the cornbread from scratch. This is great. Thank you for thinking of the cooks who like to do it their way.

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    • on November 02, 2008

      Kittycatmom_42 this was very good. It was easy to make and went great with the chili I made. I too, prefer not to use mixes. I added more sugar because I like sweeter cornbread. The broccoli was a nice touch. I went back and forth between 4 and 5 stars I think because I would have liked a more muffin like texture. Perhaps I did not bake it long enough in my oven. I will definitely make it again.

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    Nutritional Facts for Made from Scratch Broccoli Cornbread

    Serving Size: 1 (81 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 142.9
     
    Calories from Fat 57
    40%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.5 g
    17%
    Cholesterol 56.1 mg
    18%
    Sodium 399.6 mg
    16%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.1 g
    4%
    Protein 6.4 g
    12%

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