Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.
When you look at country star and American Idol winnerScotty McCreery, isn’t “wholesome” one of the first words that springs to mind? The sweet-faced 20-year-old seems precisely like the kind of guy who would show up with a panful of his grandma’s [premium title=”cornbread made with broccoli” url=”https://www.people.com/people/premium/celebfood/recipe/0,,20712861,00.html”].
Keep this recipe on hand for those upcoming holiday dinners.
‘Til next time… Chew the right thing!
Hungry Girl’s Broccoli Cornbread Muffins
Makes 12 servings
1 cup all-purpose flour¾ cup yellow cornmeal¼ cup granulated white sugar1 tbsp. baking powder¼ tsp. salt¼ tsp. garlic powder⅛ tsp. cayenne pepper1 ½ cups canned cream-style corn¾ cup fat-free liquid egg substitute¾ cup 2% cottage cheese1 10-oz. package frozen broccoli florets, thawed, drained, chopped, and thoroughly patted dry¾ cup chopped onion
1.Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with foil baking cups, or spray with nonstick spray.2.In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, garlic powder and cayenne pepper. Mix well.3.In a medium bowl, combine cream-style corn, egg substitute and cottage cheese. Mix well. Transfer mixture to the large bowl, and stir until uniform.4.Fold in broccoli and onion. Evenly distribute batter among the cups — they will be FULL to the brims.5.Bake until a toothpick inserted into the center of a muffin comes out clean, 20 – 25 minutes. Eat up!
1 muffin: 134 calories, 0.5g fat, 345mg sodium, 25.5g carbs, 2g fiber, 7.5g sugars, 5.5g protein
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source: people.com
