Low-Fat Broccoli Cornbread

Submitted by CatlingMex

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 cup egg substitute
• 1⁄4 cup fat-free cottage cheese
• 1⁄2 cup nonfat sour cream
• 2 tablespoons margarine, melted
• 1⁄4 teaspoon salt
• 1 1⁄2 cups finely chopped onions
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 (8 1/2 ounce) package corn muffin mix (such as Jiffy brand)
• cooking spray

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.

Reviews

[ColCadsMom]

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!