Low-Fat Broccoli Cornbread - cooking recipe

Ingredients

1 cup egg substitute
1/4 cup fat-free cottage cheese
1/2 cup nonfat sour cream
2 tablespoons margarine, melted
1/4 teaspoon salt
1 1/2 cups finely chopped onions
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2 ounce) package corn muffin mix (such as Jiffy brand)
cooking spray

Preparation

Combine first five ingredients in a large bowl.
Add the onion, broccoli, and muffin mix and stir until well blended.
Pour into a 9\" by 13\" baking pan coated with cooking spray.
Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.