Broccoli Cornbread

Name: Broccoli Cornbread
Ingredients: Vegetable cooking spray; 1 tablespoon reduced-calorie margarine; 1/2 (10-ounce) package frozen chopped broccoli, thawed and drained; 1 (8 1/2-ounce) package corn muffin mix; 3/4 cup 1% low-fat cottage cheese; 1/2 cup egg substitute; 1/2 cup finely chopped onion; 1 (2-ounce) jar diced pimiento, drained; 1/4 teaspoon cracked pepper

9 ingredients

2 steps

Ingredients

Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1/2 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix
3/4 cup 1% low-fat cottage cheese
1/2 cup egg substitute
1/2 cup finely chopped onion
1 (2-ounce) jar diced pimiento, drained
1/4 teaspoon cracked pepper

Directions

1

Coat an 8-inch square pan with cooking spray. Add margarine, and place in a 350° oven for 3 minutes or until margarine melts.
2

Press broccoli between paper towels to remove excess moisture. Combine broccoli, muffin mix and remaining 5 ingredients, stirring well. Spoon into prepared pan. Bake at 350° for 1 hour or until golden.