Low Fat Broccoli Cornbread
Transform your mealtime with this Low Fat Broccoli Cornbread—a wholesome twist on a classic Southern favorite! Packed with tender, steamed broccoli florets and made with nutrient-rich cornmeal, creamy low-fat buttermilk, and tangy non-fat Greek yogurt, this recipe delivers the perfect balance of healthfulness and hearty flavor. Sweetened naturally with a touch of honey and lightened up using egg whites, this cornbread is irresistibly moist yet low in fat, making it a guilt-free side dish or snack. Whether paired with your favorite soup, stew, or served on its own, this golden cornbread comes together in just 40 minutes and serves up warm, comforting goodness in every bite. Perfect for anyone looking for a healthier take on classic comfort food, this recipe is a delicious way to sneak in some greens while satisfying your cornbread cravings!
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Recipe Information
Ingredients
- 1.5 cups Broccoli florets
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 cup Low-fat buttermilk
- 2 large Egg whites
- 0.5 cup Non-fat plain Greek yogurt
- 2 tablespoons Honey
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray an 8x8-inch baking dish or similar pan with cooking spray and set aside.
Steam the broccoli florets until they are tender but still bright green, about 5 minutes. Let them cool slightly, then chop finely.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir well to ensure the dry ingredients are evenly blended.
In a separate medium bowl, whisk together the low-fat buttermilk, egg whites, non-fat Greek yogurt, and honey until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing, as this can make the cornbread dense.
Fold the chopped broccoli into the batter, distributing it evenly.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool slightly before slicing into 8 squares and serving. Enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 53.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 502 mg | 39% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
