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Broccoli Corn Bread Recipe

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I finally discovered a way to get my family to eat more broccoli by tucking it into corn bread. This bread has a slightly sweet taste that completely hides the broccoli.—Nila Towler, Baird, Texas
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 12-16 servings

Ingredients

  • 2 eggs
  • 1 cup (8 ounces) 4% cottage cheese
  • 3 cups frozen chopped broccoli, thawed
  • 3/4 cup chopped onion
  • 1/2 cup butter, melted, divided
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix

Nutritional Facts

1 serving (1 piece) equals 143 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 245 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm. Yield: 12-16 servings.
Originally published as Broccoli Corn Bread in Taste of Home February/March 1995, p14

Nutritional Facts

1 serving (1 piece) equals 143 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 245 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed Feb. 4, 2010

Make sure the broccoli is very well drained

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