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.
My husband loved it. It can also be made with gluten free flour for me.
How much do you use if using fresh broccoli not frozen?
the bomb, this cornbread is where I learned to like broccoli years ago. try it you’ll like it.
I loved it! It is now one of my favorite cornbreads. If you haven’t tried it I suggest that you try it❣️
I would like to make this for Thanksgiving, but would have to triple the recipe. Would a 9×13 pan still work, or should I get a larger pan?
When I multiply the recipe, I still bake each in a 9×13 pan. It also works well in muffin tins – without the need for liners. They freeze well also. Good luck and enjoy!
I just love broccoli and cornbread.
So yummy and a family favorite.
i made my own cornmeal mix flour corn meal 2 cups and 1 1/4 cup sugar 1 tbl baking powder. instead of the jiffy . THIS is amazing . i looked up the recipe because my 5 yr old Nephew when i asked him if he liked Broccoli said yes but he loves broccoli bread . something i asked his mom for the recipe but she never heard of it . found out he got some from a neighbor. THANK you its amazing
I made this, It was really good, I8 Didn’t use any cayenne pepper i don’t do spicy, My cornbread turned out really good, I will be making this again!!!
Delicious!!!!!! No others words needed!! Its that good.