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Wednesday, September 7, 2011

Broccoli Cornbread Recipe



1 cup egg substitute
1/4 cup fat-free or part skim ricotta cheese
1/2 cup nonfat sour cream
2 tablespoons margarine melted
1/4 teaspoon salt
1 cup no salt corn 
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2 ounce) package corn muffin mix
Mix all wet ingredients together, gently stir in corn muffin mix blendly evenly. Prepare pan with a oil sprayed 13x9 pan.  Pour into pan.
 Bake until lightly browned on top (25-35 minutes) at 375 degrees  Sprinke with fat free sharp cheddar while warm.
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