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Vegetable Cornbread
(makes 16 servings)
Ingredients: |
![Nutrition Facts for Vegetable Cornbread (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_cornbread.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/2 package (10 oz.) frozen chopped broccoli, thawed and drained
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 (8 oz.) package corn muffin mix
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
3/4 cup lowfat cottage cheese
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 jar (2 oz.) of diced pimiento, drained
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922152648im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/4 teaspoon ground black pepper
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Directions: |
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1. |
Heat oven to 350º. |
2. |
Coat an 8 x 8 square pan with cooking spray. Add butter then place in oven until melted. Remove pan from oven and rotate until melted butter is spread on bottom. Raise heat of oven to 425º.
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3. |
Remove excess moisture from broccoli by pressing a paper towel on the pieces. In a medium sized bowl, combine broccoli, muffin mix, cottage cheese, eggs, pimientos and black pepper and mix thoroughly.
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4. |
Pour bread mixture into pan then bake for 25 minutes or until toothpick inserted in center of bread comes out clean.
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TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1 square (44 g)
Servings Per Recipe: 16 |
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Amount per serving |
Calories |
88 |
Calories from fat |
30 |
Total Fat |
3 g |
Saturated Fat |
1 g |
Cholesterol |
30 mg |
Sodium |
218 mg |
Total Carbohydrates |
11 g |
Dietary Fiber |
1 g |
Sugars |
0 g |
Protein |
4 g |
Vitamin A |
6% |
Vitamin C |
15% |
Calcium |
2% |
Iron |
4% |
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