Cheesy Broccoli Cornbread

Cheesy Broccoli Cornbread is a savory, moist, and hearty side dish that pairs the wholesome flavor of cornbread with tender broccoli and melted cheddar cheese. This simple Southern-inspired recipe is perfect for potlucks, holiday dinners, or any meal that could use a comforting, flavorful accompaniment.

Why You’ll Love This Recipe

This cornbread is far from dry or bland—it’s cheesy, rich, and packed with texture. The addition of broccoli not only brings a nutritional boost but also complements the sweetness of the cornbread and the sharpness of the cheese. It’s quick to prepare using simple pantry staples and is just as good served warm from the oven or reheated the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cornbread mix (e.g., Jiffy or homemade equivalent)
• Frozen chopped broccoli (thawed and drained)
• Shredded cheddar cheese
• Cottage cheese
• Eggs
• Butter (melted)
• Onion (finely chopped, optional)
• Salt and pepper (to taste)

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or an 8-inch square pan.
2. In a large bowl, combine cornbread mix, eggs, melted butter, and cottage cheese. Stir until well blended.
3. Fold in the drained broccoli, shredded cheddar, and optional chopped onion. Add salt and pepper to taste.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Bake for 30–35 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
6. Let cool for a few minutes before slicing and serving.

Servings and timing

Servings: Serves 8–10
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Spicy Version: Add diced jalapeños or a pinch of cayenne pepper.
• Add Protein: Mix in cooked bacon bits or crumbled sausage.
• Different Cheeses: Try a blend of mozzarella, pepper jack, or Parmesan for variation.
• Gluten-Free: Use a gluten-free cornbread mix and ensure all other ingredients are certified gluten-free.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds per slice, or warm in a 300°F (150°C) oven for 8–10 minutes. To freeze, wrap individual slices and store in a freezer-safe bag for up to 2 months.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, just steam or blanch it first and chop it finely before adding to the batter.

Do I need to cook the broccoli beforehand?

If using frozen, make sure it’s thawed and well-drained. If using fresh, cook it briefly before adding.

What type of cottage cheese should I use?

Full-fat cottage cheese adds the most flavor and richness, but low-fat works as well.

Can I make this without cottage cheese?

You can substitute sour cream or plain Greek yogurt for a similar texture and moisture.

Is it supposed to be soft in the center?

Yes, this cornbread has a moist, almost casserole-like center due to the cheese and broccoli.

Can I use homemade cornbread mix?

Yes, combine cornmeal, flour, baking powder, sugar, and salt for a homemade mix.

How do I prevent it from being soggy?

Ensure the broccoli is well-drained and don’t underbake. Let it rest before slicing.

Can I add eggs to make it more custardy?

This recipe already includes eggs, but adding an extra one will make it more soufflé-like.

What can I serve this with?

It pairs well with soups, chili, roast meats, or as a vegetarian entrée with salad.

Can I bake it in muffin tins?

Yes, adjust the baking time to about 15–18 minutes for muffins.

Conclusion

Cheesy Broccoli Cornbread is a flavorful and satisfying twist on traditional cornbread, offering both comfort and nutrition in every slice. With a golden crust, melty cheese, and soft broccoli throughout, it’s a side dish that easily steals the spotlight. Whether for a holiday feast or a weekday dinner, this simple recipe delivers big on taste and texture.

Cheesy Broccoli Cornbread

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Cheesy Broccoli Cornbread is a savory and comforting side dish made with cornbread mix, broccoli, cheese, and eggs. Moist, flavorful, and easy to prepare, it’s perfect for potlucks, holidays, or weeknight dinners.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 9 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 (8.5 oz) package corn muffin mix (e.g., Jiffy)
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese
• 1/2 cup melted butter
• 4 eggs
• 1 (10 oz) package frozen chopped broccoli, thawed and drained
• 1/4 cup chopped onion (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×9 inch baking dish or similar size pan.
2. In a large mixing bowl, beat the eggs. Stir in melted butter, cottage cheese, cheddar cheese, salt, pepper, and onion if using.
3. Add the thawed and drained broccoli and stir to combine.
4. Mix in the corn muffin mix until just combined—do not overmix.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let cool for 5–10 minutes before slicing and serving.

Notes

• Fresh chopped broccoli can be used—lightly steam it before adding.
• Add diced jalapeños or hot sauce for a spicy kick.
• Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
• Great as a side dish for chili, soups, or barbecue meals.

Nutrition

• Serving Size: 1 square
• Calories: 230
• Sugar: 2g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg