Ingredients
8
8 servings
- •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
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
- 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.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 104
- Carbohydrate: 15g
- Fat: 3g
- Fiber: 1g
- Protein: 4g
- Sugar: 1g
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