Broccoli Cornbread

• 2/3 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. butter-flavored all natural dairy sprinkles
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. frozen chopped broccoli, thawed and drained
• 1/2 c. nonfat buttermilk
• 1/4 c. minced fresh onion
• 2 Tbsp. vegetable oil
• 2 egg whites, lightly beaten

1. Combine cornmeal and next 5 ingredients in a large bowl.
2. Make a well in center of mixture.
3. Combine broccoli and next 5 ingredients.
4. Stir well.
5. Add to dry ingredients, stirring until just moistened.
6. Place a 9-inch cast-iron skillet in a 425u0b0 oven for 5 minutes.
7. Remove from oven; heavily coat with cooking spray. Immediately spoon batter into skillet and bake at 425u0b0 for 28 minutes or until a wooden toothpick inserted in center comes out clean.

yellow cornmeal, allpurpose, sugar, butter, baking powder, salt, broccoli, nonfat buttermilk, fresh onion, vegetable oil, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550481 (may not work)