Broccoli Bread

I made Cooking Light's Broccoli Bread expecting to create a corn bread with chunks of broccoli in it. This dish turned out to be more of a quiche than a typical bread. I thought I did not mix the ingredients together well or that I added way too many eggs. I read the reviews and other people commented the same. However, most people, including myself and my boyfriend, liked the dish anyhow. In my opinion, it was good both warm and cold. This "bread" needs to be kept refridgerated and it will only stay fresh for a few days. I accidently left out all of the melted butter and I think it still turned out good, without the extra fat.

Broccoli Bread

Packaged corn muffin mix gives this bread a touch of sweetness. If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.
1 cup egg substitute
3/4 cup fat-free cottage cheese
1/2 cup fat-free sour cream
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)
Cooking spray

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 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set. Yield: 12 servings

NUTRITION PER SERVING: CALORIES 146(28% from fat); FAT 4.5g (sat 1.8g,mono 1.9g,poly 0.5g); PROTEIN 6.7g; CHOLESTEROL 8mg; CALCIUM 62mg; SODIUM 497mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 19.8g

Ann Taylor Pittman
Cooking Light, MARCH 2002