"Patricia'S" Broccoli Cornbread
Patricia's Broccoli Cornbread combines tender broccoli with a moist, flavorful muffin base, making it a versatile side perfect for family dinners or potlucks. Its comforting taste and fluffy texture appeal to all ages, offering a delightful twist on traditional cornbread with a healthy vegetable boost.
Ingredients
Instructions
- Thaw the frozen chopped broccoli and squeeze out excess liquid.
- In a mixing bowl, combine all ingredients: eggs, cottage cheese, muffin mix, salt, melted margarine, and prepared broccoli.
- Mix thoroughly until well blended.
- Pour the mixture into a greased baking dish.
- Bake at 300°F (150°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Immediately after baking, rub the top with 3 or 4 pats of margarine.
Tips & Substitutions
For a more flavorful cornbread, consider adding shredded cheese or chopped green onions to the mix. If you're out of cottage cheese, ricotta or Greek yogurt can be good substitutes. Ensure to thoroughly squeeze the broccoli to avoid excess moisture, which can make the cornbread soggy. This recipe is a great way to sneak in some veggies for picky eaters and complements dishes like Mother Cade'S Apple Cake.
Serving Suggestions
Serve this broccoli cornbread warm as a side dish with hearty soups or stews. It pairs wonderfully with a fresh salad for a light meal or can be enjoyed as a snack on its own. You might also consider serving it alongside Paula'S Potatoes for a comforting, home-cooked dinner experience.
Storage & Reheating
Store any leftover broccoli cornbread in an airtight container in the refrigerator for up to three days. To reheat, place individual pieces in the microwave for about 30 seconds or warm them in an oven set to 350°F (175°C) until heated through. This ensures the cornbread retains its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Patricia'S" Broccoli Cornbread contains roughly 234 calories, with 2g protein, 24g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1155mg per serving (50% 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 use fresh broccoli. Just steam and chop it finely before adding it to the batter. Make sure to squeeze out any excess water to keep the cornbread from becoming too wet.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the Jiffy muffin mix with a gluten-free cornbread mix. Ensure all other ingredients are gluten-free as well for a safe and delicious variation.
Can I add other vegetables to the cornbread?
Definitely! Feel free to incorporate other vegetables like diced bell peppers, corn, or even spinach. Just ensure the total volume remains similar to maintain the desired texture.
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).