This bread made my sister famous. First given to my family from a neighbor nearly 15 years ago, my sister, Melissa, submitted it to Cooking Light in 2003 to be featured in their "Lighten Up" section of the magazine. Each month, one recipe is chosen and met with the challenge to be given a makeover to reduce fat and calories while not sacrificing any of the delicious flavor. You guessed it, my sister was chosen for the month of March. A writer from the magazine came to my parents house where they interviewed and photographed her and the article can still be found today in the Cooking Light Annual Recipes 2003 Cookbook.
Now on to the recipe. This is different then your typical cornbread recipe. It is incredibly moist and has a very tender texture. We had it with our black bean soup and it was the perfect accompaniment.
Don't let the name fool you, this stuff is good.
Broccoli Bread
Makes one 9x13-inch pan
1 cup egg substitute (or 4 eggs)
3/4 cup cottage cheese
1/2 cup sour cream
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a greased 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
Adapted from Cooking Light.
2 tablespoons butter, melted
3/4 teaspoon salt
1 1/2 cups finely chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a greased 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
Adapted from Cooking Light.
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