Broccoli Bread Recipes

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EASY BROCCOLI BREAD



Easy Broccoli Bread image

This is the easy, traditional Southern broccoli bread recipe. Always a big hit at potlucks -- it turns out very light and fluffy.

Provided by Canadian In Atlanta

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

1 (10 ounce) package chopped broccoli, thawed and drained
1 small onion, chopped
4 eggs, beaten
3/4 cup margarine, melted
3/4 cup cottage cheese
2 (8 1/2 ounce) boxes Jiffy corn muffin mix

Steps:

  • Combine all ingredients in the order listed.
  • Pour batter into a greased 9x13-inch baking dish.
  • Bake at 375 degrees for 25 to 30minutes.

Nutrition Facts : Calories 266, Fat 12.8, SaturatedFat 3.2, Cholesterol 65, Sodium 474.8, Carbohydrate 30.7, Fiber 3.3, Sugar 9.2, Protein 7.2

OVEN ROASTED BROCCOLI



Oven Roasted Broccoli image

Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar

Steps:

  • Preheat oven to 425 degrees F.
  • Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
  • Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

BROCCOLI CORNBREAD



Broccoli Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil
1 1/2 cups self-rising buttermilk cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated
8 ounces fresh broccoli florets, chopped (about 2 cups)
1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
  • Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
  • Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

BROCCOLI BREAD



Broccoli Bread image

This lovely cornbread recipe features chopped broccoli and cottage cheese. Family favorite is great served with soup or chili or as a side for any holiday menu.

Provided by Teresa

Categories     Breads, Rolls and Muffins

Time 35m

Number Of Ingredients 7

10 oz. pkg. frozen broccoli (chopped & thawed)
2 sticks unsalted butter (melted (1 cup))
12 oz. ctn. cottage cheese (I used the full 16-oz. container because I didn't want leftovers)
1/2 tsp. salt
4 large eggs (beaten)
2 boxes Jiffy Corn Muffin Mix
1/3 cup onion (diced )

Steps:

  • Mix well with a wooden spoon and pour into greased pan (9X13").
  • Bake at 400°, 30-45 minutes or until lightly brown.
  • Cool slightly before cutting.

SAUSAGE BROCCOLI BREAD



Sausage Broccoli Bread image

"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 loaves.

Number Of Ingredients 7

2 loaves (1 pound each) frozen bread dough
1 pound bulk pork sausage
2-1/2 cups chopped fresh broccoli
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 large onion, chopped
2 cups shredded Monterey Jack cheese
1 large egg, beaten

Steps:

  • Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 167 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

BROCCOLI CORNBREAD



Broccoli Cornbread image

This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!

Provided by Mindy Spearman

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 15

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 ½ teaspoons white sugar
3 eggs
1 (10 ounce) package frozen chopped broccoli
12 ounces cottage cheese
5 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
  • In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
  • In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
  • Pour batter into a greased 9x13 inch baking dish.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15 g, Cholesterol 40.6 mg, Fat 6 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 438.7 mg, Sugar 0.9 g

BROCCOLI BREAD



Broccoli Bread image

This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!

Provided by Lynx

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup low-fat plain yogurt
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
2 cups fat-free cottage cheese
2 cups broccoli stems, grated
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
  • Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
  • Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g

STUFFED GARLIC-BROCCOLI BREAD LOAF



Stuffed Garlic-Broccoli Bread Loaf image

For garlic lovers! an absolute killer side kick to a meal, or great to have as a snack, this is absolutely amazing! My advise, is you better prepare two of these, cause you will need it.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 loaf unsliced French bread
6 tablespoons butter
1 head fresh garlic, peeled and chopped fine
2 tablespoons sesame seeds
1/4 cup grated parmesan cheese
1 1/2 cups sour cream
2 cups monterey jack cheese, cut into 1-inch cubes
2 teaspoons lemon pepper (optional)
2 tablespoons chopped fresh parsley
2 cups steamed broccoli, cut into small pieces

Steps:

  • Set oven to 350°F.
  • Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
  • Lay the crust SHELLS on a lightly greased cookie sheet.
  • In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
  • Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
  • In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
  • Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
  • Toss all together well, and spoon into bread shells.
  • Cover loosely with foil, bake for 20 minutes.
  • Remove the foil, and continue to bake for another 10 minutes.
  • Serve warm-- delicious!

CONTEST-WINNING BROCCOLI CORNBREAD



Contest-Winning Broccoli Cornbread image

Meet the Cook: This recipe was inspired by my husband's love of corn bread. It's so good, he and folks who dine with us (like our two grown children) eat it plain. We're retired but still "commute" - between our rural home and our fishing camp! -Lois Triplet, Springhill, Louisiana

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 11

1 cup plus 1 tablespoon cornmeal, divided
1/3 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
5 large eggs, room temperature, beaten
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1 medium onion, chopped
3/4 cup butter, melted

Steps:

  • In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened., Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 15g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 448mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

LONG-STEM BROCCOLI BREAD BAKE



Long-stem broccoli bread bake image

...because green food can be indulgent too. This long-stem broccoli bread bake is perfect for a weeknight dinner - inexpensive, quick and cheesy

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

300g long-stem broccoli , trimmed, bottom ⅓ chopped into small chunks
2 tbsp butter
2 tbsp flour
400ml milk
1 tbsp Dijon mustard
60g mature cheddar , grated
2 slices of thick crusty bread (we used sourdough), toasted and torn into chunks
parmesan or vegetarian alternative, to top

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the broccoli in a casserole dish, add 1 tbsp water and roast in the oven for 10 mins while you make the sauce.
  • Melt the butter in a small pan over a medium heat, add the flour and cook until it bubbles and thickens, take off the heat and whisk in a big splash of the milk. Return to the heat and slowly add the rest of the milk. Stir in the mustard and cheese and season well.
  • Remove the broccoli from the oven, add the chunks of toast to the dish, mixing them up with the broccoli. Pour the cheese sauce over. Grate the parmesan over the top and put back in the oven for 10 mins, turning on the grill for the last 3 mins, until the top is golden and the dish is bubbling. Leave to sit for 5 mins before serving.

Nutrition Facts : Calories 643 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 2.4 milligram of sodium

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