Name: Cheesy Broccoli Cornbread
Prep time: 10 min
Cook time: 29 min
Total time: 40 min
Ingredients: 1 box Jiffy cornbread mix; 1 cup broccoli florets (steamed and chopped); 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup milk; 2 large eggs; 1/4 cup unsalted butter (melted); 1/4 teaspoon garlic powder (optional); Salt and pepper (to taste)

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Hey there, friend! Let’s talk about a dish that’s like a warm, comforting hug on a plate: cheesy broccoli cornbread. This isn’t your average cornbread—it’s packed with tender broccoli florets, gooey cheddar cheese, and that perfect balance of sweet cornmeal and savory goodness. Each bite is moist, slightly crumbly, and bursting with flavor, making it the ultimate side dish or even a standalone snack. It’s got that homey, Southern-inspired vibe but with a veggie-packed twist that feels just a little special.

This cornbread is your go-to for weeknight dinners, potlucks, or cozy fall gatherings. It pairs beautifully with chili, soups, or barbecue, and it’s quick enough to whip up when you need a side that steals the show. I started making this years ago when I wanted to sneak more veggies into my family’s meals without sacrificing flavor. It’s become a staple in my kitchen, especially during the cooler months when I’m craving something hearty and comforting. Ready to bake up some magic? Let’s get started!

Why You’ll Love This Cheesy Broccoli Cornbread

Quick and Easy: Ready in about 40 minutes, with minimal prep—perfect for busy evenings.
Flavor-Packed: The combo of sweet cornmeal, sharp cheddar, and earthy broccoli is pure comfort food bliss.
Vegetarian-Friendly: Naturally meat-free, it’s a great option for veggie lovers or Meatless Monday.
Kid-Approved: The cheese and cornbread sweetness make it a hit with picky eaters, while the broccoli sneaks in some green.
No Fancy Tools Needed: Just a bowl, a whisk, and a baking dish—nothing complicated here.
Versatile: Serve it as a side, a snack, or even breakfast with a fried egg on top.
Crowd-Pleaser: From family dinners to potlucks, this cornbread disappears fast and earns rave reviews.

Ingredients You’ll Need

Here’s the lineup for this savory delight, with some notes to make shopping and prepping a breeze:

Cornmeal (yellow, medium-grind): Gives that classic cornbread texture and golden hue.
Flour (all-purpose): Keeps the cornbread light and tender.
Broccoli (fresh or frozen): Fresh gives a better texture, but frozen works in a pinch—just thaw and pat dry.
Cheddar cheese (shredded): Sharp cheddar adds bold flavor; pre-shredded is fine for convenience.
Eggs (large): Bind everything together and add richness.
Buttermilk (or milk): Adds tang and moisture—regular milk with a splash of lemon juice works as a substitute.
Butter (melted): Makes it rich and flavorful—salted or unsalted both work.
Baking powder (for lift): Ensures the cornbread rises and stays fluffy.
Sugar (optional): A touch enhances the cornmeal’s sweetness, but you can skip it for a more savory vibe.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Cheesy Broccoli Cornbread (Step-by-Step Instructions)

Let’s get baking! These steps are simple, and I’ll toss in tips to make sure your cornbread turns out perfect every time.

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray. If using fresh broccoli, chop 1 cup of florets into small, bite-sized pieces and steam or blanch for 2–3 minutes until just tender. Pat dry and set aside. Tip: Don’t overcook the broccoli—it’ll cook more in the oven, and you want it to hold its shape.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar (if using). This creates the base for that classic cornbread texture. Tip: Make sure your baking powder is fresh—old stuff can lead to dense cornbread.

Step 3: Combine the Wet Ingredients
In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, and 1/4 cup melted butter until smooth. If you don’t have buttermilk, mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. Tip: Let the melted butter cool slightly before mixing to avoid scrambling the eggs.

Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, or the cornbread can get tough. Fold in the broccoli and 1 cup shredded cheddar cheese until evenly distributed. The batter will be thick but moist. Tip: A few lumps are okay; overmixing makes the texture dense.

Step 5: Bake the Cornbread
Spread the batter evenly into the prepared baking dish. Sprinkle an extra 1/4 cup cheddar cheese on top for a melty, golden crust. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tip: If the top browns too quickly, cover loosely with foil for the last 5 minutes.

Step 6: Cool and Slice
Let the cornbread cool in the pan for 10 minutes before slicing into squares. Serve warm for maximum coziness. Tip: Use a sharp knife for clean cuts, and don’t skip the cooling time—it helps the cornbread set.

Helpful Tips

This cheesy broccoli cornbread is already a star, but these tips will make it shine even brighter and fit your lifestyle:

Meal Prep It: Bake a batch on Sunday and store squares in an airtight container for quick sides or snacks all week. It’s great for pairing with soups or salads for lunch.
Storing Leftovers: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 5–7 days. The cheese and broccoli keep it moist, but it’s best eaten within a few days.
Reheating Without Drying Out: Warm slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes, wrapped in foil to trap moisture. A quick butter brush on top adds extra richness.
Perfect Pairings: Serve with chili, creamy tomato soup, or barbecued ribs for a hearty meal. For lighter fare, pair with a cucumber-tomato salad or roasted veggies. A glass of iced tea or a crisp apple cider complements the flavors beautifully.
Creative Twists: Swap broccoli for cauliflower or spinach for a different veggie vibe. Add a pinch of cayenne or smoked paprika for a subtle kick. For extra decadence, mix in 1/4 cup crumbled bacon or diced jalapeños for a spicy twist.
Make It Mini: Pour the batter into a muffin tin for individual cornbread muffins—bake for 15–18 minutes. Perfect for portion control or party platters.

Frequently Asked Questions (FAQs)

Can I make this cornbread ahead of time?
Yes! Bake it up to 2 days in advance and store tightly wrapped at room temp or in the fridge. Reheat gently before serving to restore that fresh-baked warmth. You can also prep the batter (without broccoli) a day ahead and refrigerate—just fold in the broccoli before baking.

Can I freeze this recipe?
Absolutely! Wrap cooled cornbread squares tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp and reheat in the oven to crisp up the edges.

What if I don’t have buttermilk?
No worries! Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. It’ll work just as well to tenderize the cornbread.

Is this recipe good for meal prep?
Totally! Slice into squares and store in the fridge for grab-and-go sides or snacks. Pair with soup or a protein for a balanced meal. It stays moist and flavorful for days.

How do I make it vegan?
Swap eggs for flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 minutes), use plant-based milk with lemon juice for buttermilk, and replace butter with vegan margarine. Use vegan cheddar cheese or nutritional yeast for cheesy flavor.

I bake this cheesy broccoli cornbread at least once a month, especially when I’m craving something comforting to go with a big bowl of chili or a cozy soup. My favorite way to serve it is warm, slathered with a little extra butter, alongside a crisp green salad for balance. Give it a try and let me know how it turns out! Drop a comment or share your pics—I’d love to hear how you make it your own. Happy baking, friend!