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Ingredients
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1 cup broccoli florets
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1 tablespoon butter, melted
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½ cup low-fat cottage cheese
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1 egg, lightly beaten
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2 tablespoons milk
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1 cup cornmeal
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½ teaspoon baking soda
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½ teaspoon salt
Directions
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Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
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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.
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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.
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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 (per serving)
104 | Calories |
3g | Fat |
15g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 104 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 7% |
Cholesterol 29mg | 10% |
Sodium 307mg | 13% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 4g | 9% |
Vitamin C 10mg | 11% |
Calcium 24mg | 2% |
Iron 1mg | 6% |
Potassium 91mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.