Recipe By Mochi Puffs
Rating
Published Jun 8th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 8 servings Calories 103.8

Quick and easy cornbread from scratch with fresh broccoli and low fat cottage cheese. This cornbread, though not cake-like and sweet like many recipes, is still moist and is quite savory. Since many people don’t own an iron skillet, this recipe uses a cake pan instead.

Recipe Ingredients

  • 1 cup broccoli florets
  • 1 tablespoon butter, melted
  • ½ cup low-fat cottage cheese
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 cup cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
  2. 2 Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
  3. 3 Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
  4. 4 Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

Nutrition Facts

  • Calories 103.8
  • Carbohydrate 15.2 g
  • Cholesterol 28.5 mg
  • Fat 2.8 g
  • Fiber 1 g
  • Protein 4.4 g
  • Saturated Fat 1.4 g
  • Sodium 306.9 mg
  • Sugar 0.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. I think the cornbread needs to be presoaked... there isn't enough liquid otherwise... I I made this with about 1/2 cup milk in the end and was about right. As i mixed it in 2 tbsp at a time it kept soaking it up.
  2. This was barely okay. It stuck to the pan and was kind of bland. It did taste very broccoli-ish so it fills the veggie requirements and it did not have too much oil in it so it was healthier than most cornbreads. I do not think I will make it again though.
  3. I substiuted Jiffy mix for the cornmeal. Had to add a little more milk but they came out great.
  4. We did not care for this at all. Mine came out dry and salty with little flavor. I may attempt this again to see if I did anything wrong--I follow the recipe exactly. But will likely look for a different recipe.
  5. I might have used a different type of cormeal but this recipe didn't turn out like I expected. It lacks of flavor and consistency. I might have used more milk and some cheese I don't know. Thanks anyways!!
  6. I was skeptical to be the first to try this recipe but it came out really well! I used this recipe as a topping for veggie cornbread casserole to REALLY get the veggies in there and it was a big hit! I used the diced frozen broccoli for ease and a ts of b.power bc - Read more ...
RedCipes