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Cheesy Broccoli Cornbread

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.

Cheesy Broccoli Cornbread

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 .

Cheesy Broccoli Cornbread recipe

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.

Cheesy Broccoli Cornbread


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.


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.

Cheesy Broccoli Cornbread

More Cornbread Recipes

Watch the short video below to see how easy this recipe is.

Cheesy Broccoli Cornbread

Cheesy Broccoli Cornbread

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.
PREP: 10 minutes
COOK: 35 minutes
TOTAL: 45 minutes


  • 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


  • 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.
Author: Christin Mahrlig
Course: Breads
Cuisine: Southern

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80 thoughts on “Cheesy Broccoli Cornbread”

  1. This cornbread is the bomb!!!! (This is how I actually learned to eat broccoli) It is a hit everywhere I take it AND it freezes well…….freeze, thaw, microwave….babam so yummy

  2. What can you use in place of Jiffy?? Not a fan…too sweet. Not real cornbread. I do have real cornmeal. Thank for any reply.

    1. Lyn Parliment

      Since it said Jiffy is 8 ounces each box I used 2 cups self rising cornmeal but no sugar.

  3. I’ve tried it twice so far – once using plain yogurt because I already had all the ingredients except cottage cheese, and again last night using the cottage cheese. It’s great both ways. The only thing I did differently was use some of the butter in the recipe to cook the onions before adding them to the mixture. It has already been requested for this year’s Thanksgiving spread.

  4. Anita Robinson

    My counterpart ( my son-in-law’s mom) gave me this recipe years ago.
    Always a must for family holiday meals.
    One difference is she melts one stick of butter in the baking dish while the oven is heating up, leave out putting butter in the batter. Just watch so as not to burn the butter.
    I like the cream of broccoli soup idea, I don’t always have cottage cheese.

  5. For my third batch I used a blend of frozen broccoli, red peppers, and kernel corn. It’s fun to experiment with a great recipe once in a while!

  6. 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.

      1. Christin
        Christin Mahrlig

        Just stir it in the container before you measure it so the liquid is all mixed in evenly.

  7. Mary Spriet

    How much ahead of time can this be made? Could I mix it all together in the morning, then bake in late afternoon?

  8. Luci Nation

    Everytime I make this recipe, everyone goes crazy for it! So very good! The most moist cornbread you will ever have!

  9. Michelle R Solomon

    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!

  10. 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.

    1. 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.

  11. Teresha viverette

    I’ve made this recipe twice once with 15 bean soup and again today with ham and beans everyone really enjoyed it

  12. Brett Bryson

    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!

      1. 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 😊🌻

        1. 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!!

      2. 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

  13. Sherry Dobbs,

    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!

    1. 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!

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