Broccoli Cheddar Cornbread

Name: Broccoli Cheddar Cornbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 large eggs; 16 ounce container small curd cottage cheese; 1 ½ cups shredded cheddar cheese; ½ cup finely diced onion; 2 cups thawed frozen broccoli, chopped ((thawed but not cooked)); 1 teaspoon salt; 1 teaspoon pepper; 2 (8.5 ounce) boxes Jiffy Cornbread Mix; 1/2 cup (1 stick) salted butter, melted

JUMP TO RECIPE

Broccoli Cheddar Cornbread combines shredded cheddar cheese with tender chopped broccoli, diced onion all in a moist cornbread mix. Unique and delicious!

EASY, FLAVORFUL CORNBREAD IN UNDER AN HOUR

While a pan of Classic Cornbread is great for many meals like chili and soups, Broccoli Cheddar Cornbread has a fun and tasty twist. This is such a fun recipe that is a switch up from the usual. It ended up being way better than I thought! It came out so moist and is great with soup! Plus, it’s a great way to get those veggies in if you have picky eaters. Whether you’re serving it at a family dinner or bringing it to a potluck, this cheesy cornbread recipe is easy to make and will be a huge hit!

Two pieces of Broccoli Cheddar Cornbread in a small stack.

This is some amazing cornbread. We will be having this again real soon.
– Chris

FREQUENTLY ASKED QUESTIONS:

Do I have to use the cottage cheese?

If you don’t care for the taste of cottage cheese, you don’t have to worry, you can’t actually taste it in this recipe. I like to use it because it really keeps this cornbread so moist. If you really don’t want to use it, you could use the same amount of sour cream for the same effect, just keep in mind that sour cream is a bit tangier than cottage cheese.

Can I use fresh broccoli instead of frozen?

I don’t recommend using fresh broccoli, unless it’s been partially cooked before adding it to the cornbread batter. If you used raw broccoli, it would end up being too crunchy in the moist and soft cornbread since it wouldn’t soften up enough like the thawed frozen broccoli does.

Is the onion a necessity?

Adding the onion in the cornbread brings a lovely flavor and slight texture, but if you don’t care for onion, you can omit it altogether or you can grate it instead of dicing.

What if I can’t find Jiffy cornbread mix?

If you can’t find Jiffy cornbread mix, you can use a similar brand. Martha White is another common brand that comes in about the same size, making it an easy swap out for this recipe.

How can I thaw frozen broccoli faster?

If you are short on time and don’t have time for your frozen broccoli to thaw, place all of the frozen broccoli in a bowl and microwave for 1.5 – 2 minutes to dethaw it, just do not fully cook or the broccoli will end up over cooked and mushy after being baked.

What do you serve with Broccoli Cornbread?

Pretty much anything you would serve regular cornbread with. I think this pairs wonderfully with Mississippi Pot Roast or Crock Pot Ham. I also think it would be super delicious with White Chicken Chili!

Tips for storing cheesy Broccoli Cheddar Cornbread?

To store the cornbread, first allow it to cool completely, then wrap it in aluminum foil or plastic wrap and place it in an airtight container or plastic baggie. Store in the refrigerator for up to 3 days.

What is the best way to reheat cornbread?

To reheat, unwrap and place the cornbread on a baking sheet and then in the oven at 350 degrees for 8-10 minutes or until heated completely through. You can also reheat in the microwave for 20-30 seconds depending on how many slices you heat at a time.

A slice of Broccoli Cheddar Cornbread on top of the other piece.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

large eggs – if you have time, allow the eggs to come to room temperature. This helps the eggs blend into the batter easier.
small curd cottage cheese– if you really aren’t a fan of cottage cheese, scroll up to the FAQ (Frequently Asked Question) section above and see what other alternative you could use.
shredded cheddar cheese – I used mild, but you could use sharp if that’s what you prefer or you can use another favorite shredded cheese.
finely diced onion– if you don’t like onion, just leave it out. Or if you want the flavorful but not the onion bits in your cornbread, try grating it instead of dicing it.
thawed frozen broccoli – slightly chopped and make sure they’re thawed but not cooked
salt and pepper – if you’re sensitive to salt, you can omit this ingredient, or just use less than recommended- whatever you can tolerate.
Jiffy Cornbread Mix – this brand is easy for me to find and what I always have on hand, if you prefer a different brand, that should work just fine as long as it’s similar in quantity.
salted butter – this works best with real butter not margarine.

Cornbread mix, butter, eggs, shredded cheese, onion, cottage cheese, thawed broccoli, salt, and pepper.

HOW TO MAKE BROCCOLI CHEESE CORNBREAD

Preheat the oven to 350F degrees. In a large mixing bowl, beat 4 eggs slightly. Add in cottage cheese and shredded cheddar cheese and mix together.

A bowl of whisked eggs, a bowl of eggs, shredded cheese, and cottage cheese.

Next add in the diced onion, chopped broccoli and salt and pepper and mix. Add in one box of Jiffy cornbread mix at a time and combine all the ingredients but be sure not to over mix.

Diced onion and broccoli added to wet ingredients and cornbread mix being added to the batter.

Pour the melted butter into a 9X13 casserole dish then add the cornbread batter in large spoonfuls in the four corners of the dish, to keep the melted butter evenly dispersed, then fill the center until all the batter is used. Bake for 40-45 minutes or until set.