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 is ABSOLUTELY delicious and worth every second of time and money to make. I will make this a regular recipe!!! 5 star YUM!!!
Delicious at any meal. All I need is a cup of coffee.
Batter is a bit dry so I added about a half cup of milk so I could pour it into the baking pan
Love this recipe, I like it cold also to snack on.
How do you store leftovers in the fridge or out of fridge
My family really likes this cornbread. We have it just about every time we get together.
This was delish! Your recipe worked fantastic in my Belgian waffle maker but needed to thin it out a little with milk. The leftovers crisp up nicely in the air fryer too. I’ll be making this again
Certainly enjoyed. Great for breakfast, lunch, dinner or snack 😋
This was the first time I’ve used cottage cheese in a recipe but I have to say, it gave the dish a nice tang and creaminess. I cut the recipe in half and cooked for 30 min. I should have cooked for 40. Also, we love onions in our house but for us, the onions took over the dish so next time I’ll cut back. Overall, I’m glad I tried this and will make it again with my tweaks. The cyan pepper gave it a nice flavor without being too hot.
One of our family favorites, so very good .
didn’t change a thing and this was a hit at thanksgiving dinner. and my in-laws are picky. will make it again and maybe add jalapeños to it.
Great recipe, absolutely love it, I alter the veges sometimes, even put a few chick peas in it, very nice.
Win.