Broccoli Cornbread

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.

The real charm of this cornbread is in its versatility. You can add onions for depth, swap cheeses for new flavor profiles, or use fresh or frozen broccoli depending on what you have on hand. The batter mixes in a single bowl, bakes quickly, and feeds a crowd—making it a dependable, comforting addition to Southern-style spreads or any meal that needs a warm, savory side.

What You’ll Like About This Recipe

• Moist, tender texture. Thanks to melted butter, eggs, and cheese, this cornbread stays soft and rich—far from the dry or crumbly cornbread you may be used to. Each piece is hearty enough to stand alone as a side.
• Packed with flavor. Sharp cheddar, savory cornbread mix, and tender broccoli create a delicious mix of cheesy, vegetal, and slightly sweet flavors that complement almost any main dish.
• Quick, approachable preparation. Everything stirs together in one bowl, and the recipe uses pantry staples like Jiffy mix and basic dairy ingredients—ideal for fast, reliable results.
• Great for feeding a group. Baked in a 9×13 dish, it slices neatly into squares and serves a crowd with ease, making it perfect for potlucks, barbecues, or family gatherings.

Ingredient Notes

• Eggs – Help bind the batter and contribute to the moist, sturdy crumb. Bringing them to room temperature ensures smoother mixing.
• Milk – Loosens the batter and keeps the cornbread tender. Whole milk offers the best richness, though low-fat milk also works.
• Jiffy corn muffin mix – Provides structure and sweetness. The 8-oz box is standard and gives reliable, consistently moist results.
• Broccoli – Fresh or frozen both work. Steam until just tender and drain extremely well to avoid excess moisture in the batter.
• Sharp cheddar cheese – Adds bold flavor and contributes to a moist, melty interior. Medium cheddar, Monterey Jack, or Colby Jack can be substituted.
• Onion – Optional but valuable for adding savory depth. Finely chop to help it blend smoothly into the batter.
• Butter – Melted butter adds richness, moisture, and a lightly crisped top crust as the cornbread bakes.
• Salt – Enhances the flavors and balances the sweetness from the muffin mix.

Steps to Make Broccoli Cornbread

1. Heat the oven and grease the baking dish so it’s ready once the batter is mixed.
2. Whisk eggs, salt, and milk together until smooth, creating the base of the batter.
3. Add the cornbread mix, shredded cheese, onion (if using), and thoroughly drained broccoli, stirring until evenly distributed.
4. Stir in the melted butter last to ensure it blends without scrambling the eggs.
5. Spread the batter into the baking dish, smoothing the top for even baking.
6. Bake until the top is golden, the center is set, and the edges pull slightly from the sides of the pan.
7. Let cool briefly before cutting into squares for clean slices.

Pro Tips

• Drain broccoli extremely well to prevent watery spots in the baked cornbread.
• Use freshly shredded cheese instead of pre-shredded for better melting and richer flavor.
• Stir gently after adding the cornbread mix—overmixing can make the texture dense.
• Check doneness early since oven times vary; the center should feel firm, not jiggly.
• Rest before slicing so the squares hold together neatly.

Recipe Variations

• Spicy broccoli cornbread. Add minced jalapeño, cayenne, or a pinch of crushed red pepper for heat.
• Cheesy deluxe version. Use a blend of cheddar, Monterey Jack, and Parmesan for added richness and a deeper crust.
• Bacon and broccoli. Stir in cooked, crumbled bacon for smoky depth and extra savory flavor.
• Herb-infused cornbread. Add thyme, chives, or parsley for a fragrant, fresh-tasting variation.
• Veggie-loaded option. Add sweet corn kernels or chopped bell pepper to make the cornbread heartier and more colorful.

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

• Refrigerate: Store tightly covered for up to 4 days. Reheat before serving to restore moisture and softness.
• Freeze: Wrap squares individually and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Warm in a low oven or microwave until heated through. A quick reheat restores the soft, tender texture.