Chili Maple Pork with Broccoli Spoon Bread

Image of Chili Maple Pork with Broccoli Spoon Bread Recipe


  • Broccoli Spoon Bread
  • Cooking spray
  • 1 package frozen chopped broccoli (10–12 oz)
  • 1 (8.5-oz) box corn muffin mix
  • 1 (14.75-oz) can cream-style corn
  • 2 eggs (or ½ cup egg substitute)
  • 1 cup shredded sharp Cheddar cheese
  • Chili Maple Pork
  • Nonstick aluminum foil
  • ¼ cup maple syrup
  • 2 tablespoons chili powder
  • 1 tablespoon smokehouse maple (or steak) seasoning
  • 1 pork tenderloin (about 1 lb)


  1. Prepare spoon bread and begin to bake (10 minutes)
  2. Prepare pork; serve (35 minutes)

Broccoli Spoon Bread

  1. Preheat oven to 400°F. Coat 9-inch square baking dish with spray.
  2. Microwave broccoli on HIGH 3 minutes or until thawed. Drain broccoli thoroughly, squeezing to drain any water; transfer to medium bowl.
  3. Stir remaining ingredients into broccoli until blended; transfer to baking dish. Bake 25–28 minutes or until center is set and top is golden. Serve.

Chili Maple Pork

  1. Preheat oven to 400°F. Line baking sheet with foil. Combine syrup and seasonings until blended; reserve 2 tablespoons glaze for later use.
  2. Place pork on baking sheet; coat with remaining 5 tablespoons glaze. Place pork in oven; bake 7 minutes. Turn pork over; cook 7–10 more minutes or until browned and pork is 145°F.
  3. Remove pork from oven; let stand 3–5 minutes to rest. Brush reserved glaze over pork. Slice pork and serve.

Apron's advice

Complete your meal with fresh salad blend, sweet tea, and brownies for dessert.

You can use frozen chopped spinach instead of broccoli in the spoon bread recipe.

Nutritional information

Broccoli Spoon Bread

CALORIES (per ⅑ recipe) 180kcal; FAT 7.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 390mg; CARB 24g; FIBER 2.00g; SUGARS 5g; PROTEIN 7g; CALC 15%; VIT A 10%; VIT C 25%; IRON 6%

Chili Maple Pork

CALORIES (per ¼ recipe) 170kcal; FAT 3.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 510mg; CARB 15g; FIBER 0.00g; SUGARS 12g; PROTEIN 21g; CALC 2%; VIT A 10%; VIT C 0%; IRON 6%