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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.

Ingredients

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  • 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

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.

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