Specific Dishes
Cornbread and Broccoli Pie
Prep Time
25 min
Cook Time
45 min
Servings
6
Calories
280
Hearty vegetable stew topped with golden cornbread. The broccoli mixture is delicious on its own too!
Ingredients
2 onions, chopped
1/2 lb small mushrooms, halved
2 large cloves garlic, minced
1 (28 oz) can whole tomatoes, juice reserved, tomatoes chopped
1 1/2 lbs broccoli, cut into florets, stems chopped
1/4 cup Madeira wine
Salt and pepper to taste
Your favorite fat-free cornbread recipe (1 cup cornmeal + 1 cup flour)
Instructions
1. Sauté onions in large skillet over medium-low heat until softened.
2. Add mushrooms, cook until liquid evaporates.
3. Add garlic, cook stirring often for 2 minutes.
4. Add broccoli, tomatoes, reserved juice, Madeira, salt and pepper.
5. Bring to boil, reduce to simmer, cook 15 minutes.
6. Make cornbread batter.
7. Using slotted spoon, transfer vegetables to 8.5" x 11" baking pan.
8. Boil remaining liquid until reduced to 3/4 cup. Pour over vegetables.
9. Spread cornbread batter over vegetables.
10. Bake at 400°F for 30 minutes.
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Nutrition Facts
Per Serving (6 servings)| Calories | 280 |
| Protein | 10,00 g |
| Carbohydrates | 54,00 g |
| Fat | 2,00 g |
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