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Broccoli-Cheese Corn Bread Recipe

This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.

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Broccoli-Cheese Corn Bread Recipe

Prep: 10 min. Bake: 30 min.

Yield: 12 Servings

10 30 40

Ingredients

4 eggs
1/2 cup butter, melted
3/4 teaspoon salt
1 package (8-1/2 ounces) corn bread/muffin mix
3 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped

Directions

In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 217 calories, 14 g fat (8 g saturated fat), 106 mg cholesterol, 475 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Broccoli-Cheese Corn Bread in Quick Cooking December 2000, p39

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Broccoli-Cheese Corn Bread

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(1-1) of 1 reviews

Reviewed on Jan. 17, 2011 by bchampan

With 1/2 cup of butter, the recipe was greasy to me. I couldn't tell that there was broccoli in the bread - it tasted of the butter and onion. Sounded good!