Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boxes Jiffy cornbread mix
- 4 eggs
- 1 (10 oz) cottage cheese
- 1½ sticks butter
- 1 (10 oz) frozen chopped broccoli
Directions
Preheat oven to 350°F.
Melt butter in a 9 x 13 inch baking dish.
Thaw frozen broccoli under water.
While butter is melting, mix everything in a large mixing bowl.
When butter is melted, pour into batter and stir well.
Then pour batter into the 9 x 13 inch greased baking dish and cook 40 – 60 minutes.
Category:Cathy's Recipes
Category:Cornbread Recipes
Category:Egg Recipes
Category:Cottage cheese Recipes
Category:Broccoli Recipes