Broccoli Cornbread Recipe

Name: Broccoli Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. yellow cornmeal; 1/2 c. all-purpose flour; 2 Tbsp. sugar; 2 tsp. butter-flavored all natural dairy sprinkles; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 1 c. frozen chopped broccoli, thawed and drained; 1/2 c. nonfat buttermilk; 1/4 c. minced fresh onion; 2 Tbsp. vegetable oil; 2 egg whites, lightly beaten

Servings: persons

2/3 c. yellow cornmeal
1/2 c. all-purpose flour
2 Tbsp. sugar
2 tsp. butter-flavored all natural dairy sprinkles
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. frozen chopped broccoli, thawed and drained
1/2 c. nonfat buttermilk
1/4 c. minced fresh onion
2 Tbsp. vegetable oil
2 egg whites, lightly beaten

1
Combine cornmeal and next 5 ingredients in a large bowl.
2
Make a well in center of mixture.
3
Combine broccoli and next 5 ingredients.
4
Stir well.
5
Add to dry ingredients, stirring until just moistened.
6
Place a 9-inch cast-iron skillet in a 425u00b0 oven for 5 minutes.
7
Remove from oven; heavily coat with cooking spray. Immediately spoon batter into skillet and bake at 425u00b0 for 28 minutes or until a wooden toothpick inserted in center comes out clean.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 c. yellow cornmeal, 1/2 c. all-purpose flour, 2 Tbsp. sugar, 2 tsp. butter-flavored all natural dairy sprinkles, and more.

Yes, Broccoli Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Broccoli Cornbread

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