If you’re looking for a comforting, flavorful twist on a classic, this Broccoli Cornbread Recipe is an absolute must-try. Imagine the light, moist texture of cornbread combined with the fresh, vibrant crunch of broccoli and the rich, melty goodness of cheddar cheese. It’s a perfect way to sneak some greens into a beloved southern staple while delighting your taste buds with every bite. This Broccoli Cornbread Recipe strikes the ideal balance between hearty and wholesome, making it a great side or snack any time of year.
Ingredients You’ll Need
What makes this Broccoli Cornbread Recipe truly shine is the simplicity and harmony of its ingredients. Each item contributes not only flavor but also texture and color, coming together to create a stunning and satisfying dish.
- Eggs (3 beaten): They bind everything together, ensuring a tender crumb.
- Jiffy cornbread mix (2 boxes, 8-oz each): This is the trusty base that keeps the bread moist and slightly sweet.
- Shredded cheddar cheese (2 cups): Adds a sharp, creamy richness and makes every bite ooze with flavor.
- Fresh broccoli florets, chopped (2 cups): Brings a delightful crunch and a bright splash of green that’s both nutritious and beautiful.
- Cottage cheese (¾ cup): Adds moisture and a subtle tang that keeps the bread from drying out.
- Milk (⅓ cup): Lightens the batter to the perfect consistency for baking.
How to Make Broccoli Cornbread Recipe
Step 1: Preheat and Prep
First things first, get your oven warmed to 350ºF to ensure it’s ready when your batter is mixed. Lightly spray a 9×13-inch baking pan with cooking spray so the cornbread won’t stick, making your life easier when it’s time to serve.
Step 2: Mix the Ingredients
This is where the magic begins. In a large bowl, combine your beaten eggs with the Jiffy cornbread mix. Stir in the shredded cheddar, chopped broccoli, cottage cheese, and milk. Make sure everything is evenly mixed so that every bite has a perfect balance of flavors and textures.
Step 3: Bake to Perfection
Pour your mixture into the prepared pan. Pop it into the oven for 20 to 25 minutes. This short baking time ensures the cornbread stays moist on the inside with a lightly golden crust on top. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Step 4: Cool and Cut
Once baked, let your broccoli cornbread cool for a bit before slicing it into squares. This step helps it set nicely so it won’t crumble when you serve. Plus, who doesn’t love warm but slightly cooled cornbread ready to be devoured?
How to Serve Broccoli Cornbread Recipe
Garnishes
This Broccoli Cornbread Recipe is delightful on its own, but a little garnish can take it to the next level. Consider a sprinkle of fresh chopped chives or a dollop of sour cream to add a creamy contrast. A light drizzle of honey over warm slices also brings a lovely sweet-savory balance.
Side Dishes
Serve this cornbread alongside your favorite comfort food classics like chili, stew, or a smoky barbecue platter. It also pairs wonderfully with a crisp green salad or a bowl of warm tomato soup, transforming any meal into a cozy, inviting feast.
Creative Ways to Present
Looking to wow your guests? Turn the broccoli cornbread into mini muffins for a cute appetizer or serve it warm with herb butter melting on top. For a brunch twist, crumble it over scrambled eggs or create a savory bread pudding with extra veggies and cheese.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store any leftover broccoli cornbread in an airtight container at room temperature for up to two days. For slightly longer freshness, pop it in the refrigerator where it will stay good for up to four days. Just make sure it’s well wrapped to retain moisture.
Freezing
This cornbread freezes beautifully. Wrap leftover portions tightly in plastic wrap and then foil, or store in a freezer-safe container. It will keep its flavor and texture well for up to three months. To enjoy, simply thaw overnight in the fridge before reheating.
Reheating
Reheat your broccoli cornbread in a toaster oven or conventional oven at 325ºF for about 10 minutes to restore that fresh-baked warmth and slightly crisp edges. Avoid microwaving if you want to keep the texture excellent, but it works in a pinch.
FAQs
Can I use frozen broccoli instead of fresh in this Broccoli Cornbread Recipe?
Absolutely! Just make sure to thaw and drain frozen broccoli very well before adding to the batter to prevent extra moisture that could affect the texture.
Is it possible to make this recipe dairy-free?
Yes, by swapping the cheddar cheese for a dairy-free alternative and using plant-based milk and a non-dairy cottage cheese substitute, you can create a tasty dairy-free version.
How can I make this Broccoli Cornbread Recipe spicier?
Try adding a small diced jalapeño or a pinch of cayenne pepper to the batter. A dash of hot sauce in the mix also gives a pleasant kick without overpowering the other flavors.
Can I substitute the Jiffy cornbread mix with homemade cornbread batter?
Definitely! Just be sure your homemade batter has a similar texture and moisture level. Adjust the baking time accordingly if your mix differs significantly.
Is this recipe suitable for meal prep?
Yes, it’s fantastic for meal prep. It holds up well in the fridge and can be portioned out for easy breakfasts, snacks, or sides throughout the week.
Final Thoughts
This Broccoli Cornbread Recipe is a wonderful way to elevate traditional cornbread with fresh broccoli and rich cheddar. It’s nourishing, easy to make, and wonderfully versatile—perfect for sharing with family and friends or just treating yourself to something comforting. Give it a try and watch it become one of your go-to recipes for cozy meals and beyond.
Print
Broccoli Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 30 to 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cornbread recipe is a delightful twist on classic cornbread, incorporating fresh broccoli florets and cheddar cheese for added flavor and nutrition. It’s a quick and easy dish that bakes up moist and cheesy, perfect as a side for any meal or a tasty snack.
Ingredients
Broccoli Cornbread Ingredients
- 3 eggs (beaten)
- 2 (8-oz) boxes Jiffy cornbread mix
- 2 cups shredded cheddar cheese
- 2 cups chopped fresh broccoli florets
- ¾ cup cottage cheese
- ⅓ cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking pan with cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, mix together the beaten eggs, Jiffy cornbread mix, shredded cheddar cheese, chopped fresh broccoli florets, cottage cheese, and milk until all ingredients are well incorporated.
- Pour and Bake: Pour the mixture evenly into the prepared baking pan. Place it in the oven and bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cornbread to cool. Once cooled, cut into squares for serving.
Notes
- For best results, use fresh broccoli florets, but frozen broccoli can be used if thawed and drained well.
- You can substitute the cheddar cheese with a sharp or mild variety according to taste preference.
- Cottage cheese adds moisture and a subtle tang; do not skip or replace with a low-moisture cheese.
- To make this recipe gluten-free, use a gluten-free cornbread mix instead of Jiffy.
- Serving this warm enhances the cheese flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
