Cheesy Broccoli Cornbread
This Cheesy Broccoli Cornbread is a savory, comfort-filled twist on classic cornbread. Made with Jiffy mix, fresh broccoli, sharp cheddar cheese, and a touch of sour cream for moisture, it’s the perfect easy side dish for any meal—from weeknight dinners to holiday feasts.
Ingredients
- 1 box Jiffy cornbread mix
- 1 cup broccoli florets steamed and chopped
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 2 large eggs
- ¼ cup unsalted butter melted
- ¼ teaspoon garlic powder optional
- Salt and pepper to taste
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish or a cast-iron skillet.
- Make the Batter:
- In a large mixing bowl, combine the Jiffy cornbread mix, milk, sour cream, melted butter, and eggs. Stir until smooth.
- Add Mix-Ins:
- Fold in chopped broccoli, shredded cheddar cheese, garlic powder (if using), and season with salt and pepper.
- Bake:
- Pour the batter into the prepared dish and spread evenly. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let cool for 5 minutes before slicing. Serve warm.
Notes
- For extra texture, try adding chopped green onions or a pinch of red pepper flakes.
- Frozen broccoli can be used—just thaw, drain, and chop before adding.
- Great served with chili, soup, or roasted meats.