Cheesy Broccoli Cornbread is a great way to sneak extra veggies into a meal. Broccoli and cheese taste so good together and with 1 1/2 cups of shredded cheddar cheese, this recipe really capitalizes on that flavor combination.
How To Serve
This recipe is so easy and it is made in a 9X13-inch pan so it is great for sharing at picnics or potlucks. Kids will love this recipe and it is simple enough for them to help make. It’s especially good with a bowl of Award Winning Instant Pot Chili .
Two boxes of cornbread mix are used. You can use Jiffy, but it will be a little on the sweet side. A cup of cottage cheese really keeps the cornbread moist.
Ingredients
The cornbread mix and cottage cheese get mixed together with a chopped up onion. I like to finely chop it since it doesn’t cook for a real long time. The remaining ingredients are four eggs, 3/4 melted butter, cheddar cheese, a pinch of cayenne pepper and frozen broccoli that has been thawed. You’ll want to take a knife to the broccoli and get it finely chopped. Then it blends into the cornbread much better.
About 40 minutes in the oven and this Cheesy Broccoli Cornbread is ready to be eaten.
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Leftovers keep better than cornbread typically does because of the moisture form the broccoli. Be sure to store any leftovers in the refrigerator and you can reheat in the oven or microwave.
★★★★★
What readers are saying
I made this a few weeks ago, and now I just made it again. It was a big hit. I thought I should half the recipe, but it disappeared. It’s easy enough to fix for a weeknight quick meal, but yummy enough to take to a party or potluck. First time I made it exactly as directed (fresh broccoli). This time I added 1/2 cup whole kernel corn and 1/4 green chilies. Thanks for sharing this recipe.
More Cornbread Recipes
- Boston Market Style Cornbread
- Bacon Cheddar Cornbread
- Southern Cornbread Salad
- Hot Water Cornbread
- The BEST Jiffy Cornbread
- Buttermilk Cornbread Muffins
Cheesy Broccoli Cornbread
Equipment
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 3/4 cup butter, melted
- 1 medium onion, finely chopped
- pinch of cayenne pepper
- 2 (8.5-ounce) packages corn bread mix
- 1 (12-ounce) package frozen chopped broccoli, thawed, (I like to chop it up finely)
- 1 1/2 cups shredded sharp cheddar
Instructions
- Preheat oven to 375 degrees and grease a 9X13-inch baking pan.
- Whisk cottage cheese and eggs in a large bowl until blended well.
- Whisk in butter.
- Stir in onion and cayenne.
- Stir in cornbread mix, broccoli, and 1 cup cheddar.
- Pour batter into prepared pan. Sprinkle remaining cheese on top.
- Bake 35 to 40 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I choose to use ricotta cheese instead of cottage cheese. Taste just as great!!
I’ve been making broccoli cornbread for years, and my family just scarfs it down. It’s a never-fail dish that virtually everyone will love! One small difference between Christin’s recipe and mine — since my boys really dislike cottage cheese, I substitute ricotta.
Oops! Forgot the stars…
Do u drain the cottage cheese/ricotta before adding it to the batter? Thank you
Just stir it in the container before you measure it so the liquid is all mixed in evenly.
How much ahead of time can this be made? Could I mix it all together in the morning, then bake in late afternoon?
Everytime I make this recipe, everyone goes crazy for it! So very good! The most moist cornbread you will ever have!
Can I do this without eggs?
This came out really good, thank you! I used powdered onion since my family won’t eat chopped. I also made a second half batch with jalepeno / mozzerella cheese and hubs loved it!
I was excited to try this recipe until I saw packaged cornbread mix. I never use packaged mixes as they are overpriced and usually full of inferior ingredients and unnecessary additives. I wish this had been made from scratch – it’s not difficult or time-consuming to mix cornmeal, flour and leavening together in place of a packaged mix.
Cook’s Country has a recipe for Broccoli-Cheese Cornbread that uses cornmeal, all purpose flour and baking powder, if you’re interested and have a subscription.
I’ve made this recipe twice once with 15 bean soup and again today with ham and beans everyone really enjoyed it
Yes… this is a crowd pleaser! I hesitated about the onion, so I sauteed it with butter of course. I also substituted the cottage cheese with a can of cream of broccoli soup & chopped fresh broccoli for our office pot luck. Now my boss always acts like an old friend!
So, you did not make this recipe…. Why comment then?????????
😂😆😁
Sharing variations of a recipe is great! Sometimes you may not have all the ingredients in your pantry for the original recipe or just like to try something different! Keep cooking fun, no reason to be unkind over someone’s change! Have a nice day 😊🌻
That was an amazing reply. Sometimes I just look at recipes for ideas and totally flip it to make it my own. I still give credit to the core recipe though!!
Jiffy is actually the key ingredient here! Love this recipe but make cornbread from scratch usually. If ya don’t like something why comment. Don’t knock it til u try it
This is comfort food at it’s best!
I made this broccoli cornbread a few years back for a family reunion it was a huge hit! Were having another reunion so I’m bringing it back! Love Taste of Home!
This is soo good. Wish I could post a pic of the final product. The cheese on top cooks really fast and browns a bit. To avoid this I cook it without the top layer of cheese and add after it’s done. If the top layer is darker than you prefer, scrap a thin layer off then add cheese. The heat from the cornbread will melt the top layer of cheese. Yummy recipe! A new family fav!