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.
Super yummy. Mine was ready in 30 minutes so watch the time.
This has to be one of the best recipes I’ve made all year. I added a bit more than a pinch of cayenne.. more like half a tablespoon. Soooo freaking good. Thank you for bestowing this recipe!!
WE ARE NOT WORTHY!!
A total winner.
Fantastic bread!
Can I use sour cream or ricotta cheese instead of cottage cheese? Not a huge cottage cheese fan.
Delicious!!!!!
Can it be prepared in the evening and cooked the next morning?
I added a can of creamed corn, and sautéed fresh broccoli (large crowns), onions, and garlic. Topped off with Parmesan reggiano. A winner 🏆
I added a little extra cheese and used broccoli florets, this bread was AMAZING!!!!
Good afternoon,
I was wondering can you use sour cream instead of cottage cheese; I don’t eat cottage cheese.
Thanks,
Tammie M.
That should work well Tamnmie.
I have used cottage cheese and I’ve used sour cream. Makes no difference, still moist.
Can you use fresh broccoli instead of frozen? Does it change the cook time or do you have to cook it first?
I love it.