Broccoli Cornbread

Name: Broccoli Cornbread
Yield: 16 servings
Ingredients: 6 ozs corn muffin mix; 4 whole eggs; 8 ozs fat-free cottage cheese; 3 tbsps olive oil; 1/2 cup onions, chopped; 1 tsp salt; 10 ozs frozen chopped broccoli, thawed and drained

Adapted from The Best of Mr. Food

6 ozs corn muffin mix
4 whole eggs
8 ozs fat-free cottage cheese
3 tbsps olive oil
1/2 cup onions, chopped
1 tsp salt
10 ozs frozen chopped broccoli, thawed and drained

Preheat oven to 400. Prepare 16 corn stick pans with cooking spray; set aside. In a mixing bowl, combine corn muffin mix, eggs, cottage cheese, oil, onions, and salt. Add broccoli. Mix until all is moistened. Spread batter evenly between pans. Bake for 25 minutes, or until toothpick inserted in center comes out clean.

Posted: 8/30/2018

Breads

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WW Points^* : 2.22

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 100 Calories from Fat 41 (41%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 46g	15%
Sodium 345mg	14%
Potassium 18mg	6%
Total Carbohydrate10g	3%
Dietary Fiber 1g	4%
Sugars 4g
Protein 4g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.