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.
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
Totally Awesome
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.
Since it said Jiffy is 8 ounces each box I used 2 cups self rising cornmeal but no sugar.
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.
Made this today. It is amazing!
Can I mix it the night before and bake the next day
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.
Soo good. I think a dollop of sour cream would be great.
I will definitely try this recipe sounds SO good! Maybe add extra corn also, love corn!
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!