No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 4 servings |
||
| Calories 349 | ||
| Calories from Fat 126 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.1g | 21% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 71mg | 23% | |
| Sodium 789mg | 32% | |
| Potassium 201mg | 5% | |
| Total Carbohydrate 45.0g | 15% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 12.8g | ||
| Protein 10.6g | 21% | |
Southern Broccoli Cornbread
By: Mistress of Tea
Dec 28, 2007
My fiance and I eat at this little country restaurant that serves corn muffins with broccoli in them and they are to die for, especially for a broccoli lover like me. They also aren't open to sharing recipes... so this is my best approximation on how they make it (with onions and cheese added). I tried this on my fiance and his brother and it got good reviews... so I am satisfied.
SERVES 4 -6
Ingredients
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 1/4 cup diced onion
- 1 cup frozen chopped broccoli floret
- 1/2 cup shredded cheddar cheese (reduced fat works too)
Directions
1
Thaw and drain broccoli2
Preheat oven to 400 degrees.3
Combine first three ingredients, mix thoroughly.4
Stir in onion and broccoli5
Sprinkle in cheese and continue mixing, batter will be lumpy.6
Pour mix into muffin tin or square baking pan (I use an 8x8).7
Bake at 400 degrees until golden brown and solid in the middle.8
NOTE: Bake time may not be exact, my old oven is a little "off".
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Browse similar recipes by category
- Course > Breads > Rolls/Biscuits
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Onions
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: BeccaB#2
On Jan 3, 2008
This was met by rave reviews from my 4 yr old DD. Between the two of us we finished the whole pan in one day! The only thing I wasn't crazy about was the crispness of the onions. They seemed underdone to me, even though they were chopped very fine. I think next time I will saute the onions first to soften them up a little, and also maybe add a little salt to balance out the sweetness of the cornbread. Great fun recipe.
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