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Vegetable Cornbread
Vegetable Cornbread

Category: Bread | Serves: 16

(156 ratings)

Nutrition Information:
Calories: 88
Protein: 4 g
Carbs: 11 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 218 mg
Fiber: 1 g

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Veggie packed cornbread is perfect along side a warm bowl of low-fat chili.
Lowfat cooking spray
1 tablespoon butter
1/2 package (10 oz.) frozen chopped broccoli, thawed and drained
1 (8 oz.) package corn muffin mix
3/4 cup lowfat cottage cheese
2 eggs
1 jar (2 oz.) of diced pimiento, drained
1/4 teaspoon ground black pepper
1 Heat oven to 350º.
2 Coat an 8 x 8 square pan with cooking spray. Add butter then place in oven until melted. Remove pan from oven and rotate until melted butter is spread on bottom. Raise heat of oven to 425º.
3 Remove excess moisture from broccoli by pressing a paper towel on the pieces. In a medium sized bowl, combine broccoli, muffin mix, cottage cheese, eggs, pimientos and black pepper and mix thoroughly.
4 Pour bread mixture into pan then bake for 25 minutes or until toothpick inserted in center of bread comes out clean. Cut into 16 pieces.

Ratings & Reviews
(156 ratings)
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Very easy and yummy!
Reviewed By: EllenWilson
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Oct 20, 2019
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