Broccoli Cheese Cornbread is a savory twist on a classic Southern side. It’s made with cornbread mix, tender broccoli, and melty cheese, creating a moist, flavorful quick bread perfect for potlucks, holiday tables, or a cozy weeknight meal.
Kitchen Equipment Needed
- Mixing bowls
- Whisk or spoon
- 9×9-inch baking dish (or similar)
- Measuring cups and spoons
- Knife and cutting board (for preparing broccoli if fresh)
Ingredients Overview
- Cornbread mix: A convenient base that provides the main structure and flavor.
- Broccoli: Use fresh florets lightly cooked or thawed frozen broccoli for ease.
- Cheese: Cheddar is classic, but other cheeses like Monterey Jack or a blend also work.
- Eggs and milk: Add moisture and help bind the ingredients.
- Butter or oil: Adds richness and helps keep the cornbread tender.
Ingredients
- 1 (7 to 8.5 oz) package cornbread mix (such as Jiffy)
- 1 cup chopped broccoli (lightly steamed if fresh, thawed if frozen)
- 1 cup shredded cheddar cheese (mild or sharp)
- 2 eggs
- 1/2 cup milk
- 2 tablespoons melted butter (plus extra for greasing the dish)
- 1/4 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper (optional, to taste)
Directions
- Preheat oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish (or similarly sized dish) with butter or cooking spray. - Combine wet ingredients
In a mixing bowl, whisk together the eggs, milk, and melted butter until well blended. - Add cornbread mix
Stir in the cornbread mix until just combined. Avoid overmixing to keep the texture light. - Incorporate broccoli and cheese
Gently fold in the chopped broccoli and shredded cheddar. Season with salt and pepper if desired. - Bake
Pour the batter into the prepared baking dish, smoothing the top. Bake for 20–25 minutes or until the top is golden and a toothpick inserted into the center comes out clean. - Cool and serve
Let the cornbread rest for 5 minutes before slicing. Serve warm as a side or a simple snack.
Prep Time
10 minutes
Cook Time
20–25 minutes
Total Time
30–35 minutes
Nutrition (per serving, ~9 servings)
- Calories: ~180
- Protein: ~6g
- Fat: ~9g
- Carbohydrates: ~18g
- Fiber: ~1g
- Sugar: ~4g
Expert Tips
- Choose your broccoli: Fresh florets should be steamed or blanched until just tender, while frozen broccoli should be thawed and drained well to prevent extra moisture.
- Cheese options: Pepper Jack or a cheddar-Jack blend adds a spicy kick.
- Skillet option: Use a greased cast-iron skillet for a crispy edge.
- Double the recipe: If you need more servings, use a 9×13-inch pan and adjust baking time as needed.
FAQs
Can I use an 8×8-inch dish instead of 9×9?
Yes, the cornbread may be slightly thicker, so add a few extra minutes of bake time.
What if I don’t have cornbread mix?
You can make your own by combining 3/4 cup cornmeal, 3/4 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
How to store leftovers?
Wrap tightly or keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Storing & Reheating
- Storing: Place leftover cornbread in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for about 10 minutes or microwave individual servings for 15–20 seconds.
Substitutions & Variations
- Gluten-free: Use a gluten-free cornbread mix.
- Extra veggies: Add diced onions or peppers for additional flavor and texture.
- Reduced fat: Use low-fat cheese and milk.
Broccoli Cheese Cornbread
Broccoli Cheese Cornbread is a savory twist on a classic Southern side. It’s made with cornbread mix, tender broccoli, and melty cheese, creating a moist, flavorful quick bread perfect for potlucks, holiday tables, or a cozy weeknight meal.
Equipment
- Mixing bowls
- - Whisk or spoon
- - 9x9-inch baking dish (or similar)
- Measuring cups and spoons
- - Knife and cutting board (for preparing broccoli if fresh)
Ingredients
- - 1 7 to 8.5 oz package cornbread mix (such as Jiffy)
- - 1 cup chopped broccoli lightly steamed if fresh, thawed if frozen
- - 1 cup shredded cheddar cheese mild or sharp
- - 2 eggs
- - 1/2 cup milk
- - 2 tablespoons melted butter plus extra for greasing the dish
- - 1/4 teaspoon salt optional, to taste
- - 1/4 teaspoon black pepper optional, to taste
Instructions
- **Preheat oven**
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish (or similarly sized dish) with butter or cooking spray.
- **Combine wet ingredients**
- In a mixing bowl, whisk together the eggs, milk, and melted butter until well blended.
- **Add cornbread mix**
- Stir in the cornbread mix until just combined. Avoid overmixing to keep the texture light.
- **Incorporate broccoli and cheese**
- Gently fold in the chopped broccoli and shredded cheddar. Season with salt and pepper if desired.
- **Bake**
- Pour the batter into the prepared baking dish, smoothing the top. Bake for 20–25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- **Cool and serve**
- Let the cornbread rest for 5 minutes before slicing. Serve warm as a side or a simple snack.
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