Low-Fat Broccoli Cornbread
Ingredients
- 1 cup egg substitute ⓘ
- 1/4 cup fat-free cottage cheese
- 1/2 cup nonfat sour cream ⓘ
- 2 tablespoons margarine, melted ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cups finely chopped onions ⓘ
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained ⓘ
- 1 (8 1/2 ounce) package corn muffin mix (such as Jiffy brand) ⓘ
Instructions
- Combine first five ingredients in a large bowl.
- Add the onion, broccoli, and muffin mix and stir until well blended.
- Pour into a 9" by 13" baking pan coated with cooking spray.
- Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.
Nutrition & Diet Analysis (per serving)
488
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).