Anna'S Broccoli Corn Bread
A savory broccoli corn bread combining the sweetness of corn muffin mix with tender broccoli and creamy cottage cheese, perfect for family dinners or potlucks.
Ingredients
Instructions
- Mix all ingredients well.
- Bake for 30 minutes at 400°F, or until brown.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion in a bit of the melted margarine before mixing it in. You can replace the low-fat cottage cheese with ricotta for a creamier texture, or use Greek yogurt for a tangy twist. If you want a spicier kick, add some diced jalapeños or a pinch of cayenne pepper. This recipe is also versatile; feel free to experiment with different veggies like bell peppers or spinach.
Serving Suggestions
Serve this broccoli corn bread warm, perhaps with a dollop of sour cream or your favorite dip, like Aunt Charlotte'S Ketchup Dip, for added flavor. It pairs beautifully with soups or stews, making it a great side dish for a cozy dinner. For a complete meal, consider serving it alongside a fresh salad or grilled vegetables. You might also enjoy it with a slice of Jean Leflar'S Corn Cheese Casserole for a delightful vegetarian feast.
Storage & Reheating
Leftover broccoli corn bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for 10-15 minutes. This dish also freezes well; wrap it tightly and store for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Anna'S Broccoli Corn Bread contains roughly 627 calories, with 8g protein, 45g carbohydrates, and 47g fat. It is a good source of vitamin C (19% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can absolutely use fresh broccoli! Just steam and chop it before adding it to the mix. This will bring a fresher flavor and texture to the cornbread. Be sure to squeeze out excess moisture to prevent the bread from being soggy.
Is there a gluten-free option for this recipe?
Certainly! You can substitute the Jiffy corn muffin mix with a gluten-free cornmeal mix. Just make sure to check that any other ingredients you use, like cottage cheese, are also gluten-free, ensuring a delicious and safe dish for those with gluten sensitivities.
How can I make this dish more savory?
To enhance the savory aspect, consider adding grated cheese like cheddar or feta into the mix. You could also incorporate herbs such as thyme or rosemary, or even some garlic powder for depth of flavor. These additions will elevate the overall taste and make it a standout side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).