Broccoli Cornbread
If you like broccoli you’ll love this cheesy broccoli cornbread recipe. Moist, flavorful, and a great side dish with any meal.
Broccoli, cheese, onion, and butter turn a simple box of Jiffy mix into a rich, moist cornbread that’s more like a savory side dish than bread. If you like broccoli, this recipe is a keeper — tender inside, lightly browned on top, and full of flavor from melted cheddar and sweet onion.
It’s easy to make and always a hit at potlucks or family dinners. You can serve it warm with butter, alongside soups or stews, or even cut into small squares as a snack.
Why You’ll Love It
Simple ingredients. Starts with Jiffy mix and adds just a few everyday items.
Moist and flavorful. Butter, cheese, and broccoli make it rich and satisfying.
Great for gatherings. Serves a crowd and reheats beautifully.
Ingredient Notes
- Jiffy cornbread mix: The base of the recipe — gives that classic sweet Southern flavor.
- Broccoli: Fresh or frozen both work; steam until tender and drain well.
- Cheddar cheese: Sharp cheddar gives the best flavor and texture.
- Onion: Adds a mild bite — optional but recommended.
- Butter: Adds richness and moisture.
- Eggs and milk: Bind the ingredients and keep the texture light.
- Salt: Enhances the flavor of the cornbread.
Steps to Make Broccoli Cornbread
- Preheat the oven. Heat to 375°F and grease a 9×13-inch baking dish.
- Mix the wet ingredients. Whisk eggs with salt and milk in a large bowl.
- Add the rest. Stir in the cornbread mix, cheese, onion (if using), and broccoli.
- Add butter. Pour in the melted butter and stir until just blended.
- Bake. Spread the batter evenly in the pan and bake until golden and set, about 35–45 minutes.
- Cool and serve. Let cool slightly before cutting into squares.
Tips for Broccoli Cornbread
- Drain the broccoli well to avoid soggy texture.
- Use freshly shredded cheese — pre-shredded tends to clump.
- Add a pinch of cayenne or a few dashes of hot sauce for extra flavor.
- Try muffin tins for individual servings — reduce baking time slightly.
Recipe Variations
- Cheesy upgrade. Add more cheddar or mix in Monterey Jack for creaminess.
- Spicy. Stir in minced jalapeño or a dash of cayenne pepper.
- Loaded. Add crumbled cooked bacon for smoky flavor.
- Vegetable mix. Replace part of the broccoli with chopped spinach or cauliflower.
- Corny twist. Mix in a handful of whole corn kernels for texture.
Serving Suggestions
- Serve as a side with chili, barbecue, or fried chicken.
- Add a pat of butter or drizzle of honey if you like sweet-savory contrast.
- Pair with soups or stews for a hearty, comforting meal.
- Cut into small squares for a potluck or buffet.
How to Store and Reheat Broccoli Cornbread
Refrigerate: Store in an airtight container for up to 4 days. Warm slices in the microwave or oven before serving.
Freeze: Wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in a 325°F oven until heated through, or microwave briefly for a quick snack.
Broccoli Cornbread
Ingredients
- 4 large eggs
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 box Jiffy corn muffin mix, 8-oz
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup onion, finely chopped, optional
- 4 ounces butter, melted
- 16 ounces broccoli, chopped, fresh or frozen, steamed and well-drained
Instructions
- Oven and Pan Prep: Heat the oven to 375 F (190 C) and grease a 9-by-13-inch baking dish.
- Prepare the Batter: In a medium bowl, whisk the eggs with the salt and milk until blended. Add the cornbread mix, cheese, onion (if using), and broccoli; stir to blend. Add the melted butter and stir to blend.
- Bake: Turn the batter into the prepared baking dish and bake for 35 to 45 minutes or until the top is browned. Cut into squares and serve. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
