How many servings does this recipe make?

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

What ingredients do I need for Willie Mae'S Broccoli Cornbread?

You need 7 ingredients. The key ingredients include: 2 pkg. Mexi Kit or plain cornbread mix, 4 egg whites, 1 whole egg, 1/3 c. corn oil, and more.

Is Willie Mae'S Broccoli Cornbread suitable as general?

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

How do I store leftover Willie Mae'S Broccoli Cornbread?

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.

Willie Mae'S Broccoli Cornbread Recipe

Name: Willie Mae'S Broccoli Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. Mexi Kit or plain cornbread mix; 4 egg whites; 1 whole egg; 1/3 c. corn oil; 1 box chopped broccoli, thawed; 1 (12 oz.) carton cottage cheese; 1 small onion, chopped fine

Bake this irresistible Willie Mae'S Broccoli Cornbread at home. Made with Kit, egg whites, egg and corn oil. Easy step-by-step instructions included.

This Willie Mae'S Broccoli Cornbread relies on simple, everyday ingredients such as egg whites, whole egg, corn oil and box chopped broccoli, thawed. It comes together quickly and makes 4 servings, at about 397 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 pkg. Mexi Kit or plain cornbread mix
4 egg whites
1 whole egg
1/3 c. corn oil
1 box chopped broccoli, thawed
1 (12 oz.) carton cottage cheese
1 small onion, chopped fine

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
397 kcal
Category
General

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