A moist and delicious cornbread that sneaks in some green veggies!
Broccoli-Cheddar Cornbread is the perfect recipe for chili and chilly weather!
This recipe is an oldie but a goodie and easy to make and enjoy with a bowl of soup or chili.
My sister introduced me to this recipe from Southern Living’s 5-Star recipe collection about 20+ years ago. I’ve seen a couple of variations of this cornbread recipe over the years, with the addition of sour cream or cottage cheese but this is the version we like.
The original recipe calls for baking this cornbread in an 8 x 8 pan but my hubby likes it a little thinner so I use an 12 x 8 pan. Either way is delicious resulting in a moist cornbread that sneaks in some green veggies.
Broccoli-Cheddar Cornbread
1 (10-oz) pkg. frozen chopped broccoli, thawed and patted dry
1 (8½-oz) pkg. cornbread mix (I used Jiffy)
3 eggs, beaten
1 medium onion, finely chopped
1 cup (4 oz) shredded sharp cheddar cheese (I used a cheddar blend)
1 / 2 cup (1 stick) unsalted butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Preheat oven to 375°. Grease 8×8-in. square pan and set aside. (Use a 11 x 7 or 12 x 8 pan for thinner squares.) Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne. Stir in broccoli. Pour into prepared pan and bake about 30 minutes or until golden and cooked through.
Allow to cool slightly before cutting into squares.
Broccoli-Cheddar Cornbread
Ingredients
- 1 10 oz. pkg. frozen chopped broccoli, thawed and patted dry
- 1 8½-oz. pkg. cornbread mix (such as Jiffy)
- 3 large eggs, beaten
- 1 medium onion, finely chopped
- 1 cup (4 oz.) shredded sharp cheddar cheese
- ½ cup (1 stick) unsalted butter, melted
- ½ tsp garlic salt
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 375°. Grease 8×8-in. square pan and set aside. (Use a 11 x 7 or 12 x 8 pan for thinner squares.)
- Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne. Stir in broccoli.
- Pour into prepared pan and bake about 30 minutes or until golden and cooked through. Cool slightly before cutting into squares.
Find a round up of warming winter soups, HERE.
You’ll find cozy comfort food in bowl with recipes for chili and soup with hearty ingredients like Italian sausage, potatoes and pasta to flavorful veggies that pack some nutrition like butternut squash, kale and spinach.
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Metamorphosis Monday
Looks delicious…..I am going to a church soup luncheon Sunday and this is going with me….oh, you are so timely! Thanks
Yum! Just perfect for these chilly night meals. Comfort food! Happy New Year! Have a great weekend!
It is definitely chili and cornbread weather here. Cold winter temperatures outdoors make us want to eat more. The cornbread looks great!
Broccoli makes it diet friendly right? Looks easy and delicious Mary!
Jenna
I’ve made this with many other additives but not broccoli.. Thank you for the new recipe.. It is now chili weather here..nothing better than cornbread with chili, beef stew or bean soup!!!! Yum, yum!! 😍👍🏻💨🌬🌨❄️🌬💨
This sounds great, Mary, and so pretty, too. I’ve made the jiffy cornbread mixed with corn and cheese, but never this version. Thanks for sharing this colorful version. I’ll be trying it soon! I fixed a ham yesterday and this would be great when I make a pot of ham and bean soup.
Happy weekend to you!
I have made this & it is divine…thanks for reminding me as we are in ‘chili season’! Xoxo
Never heard of this before, it looks beautiful and I’m sure is delicious. Perfect for chili! Thanks for posting :)
Not only do you have amazing pictures – you put out drool worthy food craving, ‘how to make it’ ideas. I just love your blog. You actually make me want to take down the sign in my kitchen that says – “I kiss better than I cook” as you have me thinking with this recipe that just maybe I can cook.
Yum, this looks so good.
It’s funny how you forget about certain recipes but you’ve reminded me just how good this is old favorite really is. I haven’t found a single person who doesn’t like it!
~Mary~
Looks very good! I think my sister and her husband will enjoy this when I take it to them, !! My hubby would never eat this , the only veggie he knows is corn :( I know boring right ??!!
Thanks Mary :)
Paula
IN
Oh, You make me want to have some girlfriends over for lunch. I am sure they will be impressed.
I am so making this tomorrow. It will be a soup and corn bread day!
Thanks for posting!
How could I have never heard of this cornbread before. I love it and will have to make it soon. :)
Mary, cornbread is a favorite of mine and I want to try this recipe! Soup and cornbread is perfect on a cold, winter’s evening! Thanks for all your great recipes! Pam @ Everyday Living
I can’t wait to make this, Mary!! DH hated cornbread (“too dry” he always said) and he wasn’t fond of broccoli, either. Nobody to stop me from making it now!! LOL
Thanks for sharing the recipe. It is FREEZING up here…15º with a wind chill near zero. We got 4″ of snow & the wind is howling. How perfect this would be tonight!!!
Had to google how to find the square inches of a pie pan….you know pi ?!! I want to bake this in 2 pie pans and freeze one for later!! Area = 3.14 x (radius x radius) ! Happy New Year, Mary!
And the two cornbreads turned out picture perfect! Thank you for the recipe!
That looks so delicious!! Thanks for sharing at Home Sweet Home!
This was really great. I used spinach instead of broccoli and cut down the butter and cheese in half. It was very moist and had great flavor.
Glad to know someone tried with less butter, I like it spicy so will try adding a little jalapeño as well
Do we put the 1/3 cup of milk in also like the Jiffy Mix requests?
No follow the recipe as written.
I thought this was wonderful, but my husband and 2 year old devoured the whole pan like it was cake! I’ll definitely have to make this again!
Good to hear! Thanks for letting me know 😀
im making this for my Quaker potluck tomorrow-how many servings can i expect??? also i dont have any broccoli but i DO have frozen spinach-can i substitute if i squeeze the spinach very dry???
Hi, Yes spinach should be fine if squeezed dry. Approximately 12 – 16 servings depending on how you cut it and what size pan you use. Enjoy!