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As promised last month, we're revisiting an indulgent recipe from last month's column and looking for way to cut the calories and fat. The results still give you a moist, yet fluffy cornbread that's studded with broccoli, onion and cheese.
The way we lightened this recipe was simple. Coating the pan and spraying the top of the batter with butter-flavored cooking spray encouraged a golden brown crust to form without the one cup of butter called for in the original recipe. Instead, a mere 4 tablespoons are melted and added to the batter instead. One of the eggs called for in the original recipe is culled and, instead, a creamy combination of nonfat yogurt and sour cream are added to give moisture and a little tang to the bread. Finally, lots of shredded mozzarella and cottage cheese are set aside to favor a much smaller amount of sharp cheese. The extra flavor in the cheese means less is needed to add flavor to the final result.
We hope you will try this recipe that gives you a rich and flavorful result with a calorie count that means you can enjoy it more than once a year! I like to pair something like this with a hearty entree and a salad. Recently, it was nestled alongside sautéed minute steaks and a nice green salad and was enjoyed by all.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
Broccoli Cheese Cornbread
Butter-flavored cooking spray
4 T. butter
2 boxes corn muffin mix (e.g. Jiffy)
1 cup chopped onion
1 lb. frozen chopped broccoli (thawed and drained)
1/2 c. nonfat yogurt
1/4 c. nonfat sour cream
1 1/2 c. shredded sharp cheddar cheese
Melt the butter and spray a 9x13x2 pan or equivalent with cooking spray.
Mix together all of the ingredients in a large bowl. Pour the mix into the prepared pan, level, and lightly spray butter-flavored cooking spray over the top.
Bake the mixture at 375 for 40 minutes or until golden brown on top.