Broccoli Cornbread
- Number of Servings: 24
Ingredients
1 10 oz. box frozen chopped broccoli2 cups self-rising corn meal.5 cup Splenda3 eggs.5 cup hot water.5 cup light margarine1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Microwave frozen broccoli about 1 minute to thaw. Drain, then set aside. In a bowl, mix together corn meal, Splenda, eggs, and hot water. Stir in margarine. Add broccoli and cheese, stir. Lightly coat muffin tin with non-stick spray. Fill each muffin cup with .25 cup batter and bake at 375 F for 30 minutes or until golden brown. Makes 24 muffins.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user PUPPYDOG0613.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user PUPPYDOG0613.
Nutritional Info Amount Per Serving
- Calories: 75.6
- Total Fat: 3.7 g
- Cholesterol: 26.5 mg
- Sodium: 236.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.4 g
- Protein: 3.0 g
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