Broccoli Cheese Cornbread
Broccoli Cheese Cornbread is so delicious. This quick and easy cornbread recipe uses two kinds of cheese: cottage cheese and cheddar cheese. It also includes frozen chopped broccoli, a little onion and a couple of boxes of Jiffy corn muffin mix. It bakes up into a moist and hearty cornbread that’s terrific with soup, chili or even a pot roast!
Follow Me On Instagram!
Back in early February we hosted our young adult group (college age) for lunch after church. I made up a Gluten Free Pot Roast with all the trimmings. Instead of breadmaker bread, I decided to toss together this easy cornbread. It’s similar to my Broccoli Bread recipe. But it’s made with cheddar cheese in the cornbread batter and also sprinkled on top. It’s a tasty cornbread that’s also easy to make. I had my batch oven ready in 5 minutes.
This is a great recipe to use if you’re trying to use up broccoli from your garden! It’s also a terrific side dish for holidays like Easter, Mother’s Day or Father’s Day. I do recommend one thing when making the recipe. So much of the shredded cheese these days has so many preservatives. They also use ingredients to help the cheese not stick together so easily. Unfortunately, that causes the cheese to melt very poorly–if at all. If you have time to grate your own cheddar cheese, that’s a better option. But if you’re like me and don’t usually have time, try to buy the best cheese available. Cheese that actually melts when you heat it!
Broccoli Cheese Cornbread is a great side for any main dish meal. Give it a try the next time you’re looking for a tasty cornbread recipe.
Broccoli Cheese Cornbread is a delightful side dish for any kind of meal.
I served this cornbread with Gluten Free Pot Roast instead of serving bread.
Two kinds of cheese makes this cornbread irresistible.
Here’s what I did.
I used these ingredients.
Place thawed, frozen broccoli in a large mixing bowl.
Add 4 eggs, 2 boxes of Jiffy Corn Muffin Mix, part of the cheddar cheese, cottage cheese, salt and melted butter.
Stir ingredients to combine.
Grease a 9×13″ glass baking dish. Spread batter into prepared baking dish.
Top with remaining cheese.
Bake at 350 for 30-45 minutes or until a toothpick inserted in center comes out clean. I had other things in my oven so my cornbread took longer than usual.
Cut into serving portions to serve.
Broccoli Cheese Cornbread is so quick and easy to make. I had mine oven ready in 5 minutes!
This tasty cornbread is wonderful for holidays when you’re making a lot of dishes. It’s very simple and quick. Just the right kind of recipe for company meals.
Serve Broccoli Cheese Cornbread on a platter with your favorite meal.
Here’s the recipe.
BROCCOLI CHEESE CORNBREAD
(My own concoction)
Broccoli Cheese Cornbread
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 10 oz. pkg. frozen chopped broccoli thawed
- 2 sticks unsalted butter melted (1 cup)
- 12 oz. ctn. cottage cheese
- 1/2 tsp. sea salt
- 4 large eggs beaten
- 17 oz. box Jiffy Corn Muffin Mix (two 8.5-ounce boxes)
- 1/3 cup onion diced
- 1 1/2 cups sharp cheddar cheese shredded, divided use
Instructions
- Combine broccoli, butter, cottage cheese, salt, eggs, corn muffin mix, diced onion and 1 cup of cheddar cheese in a large mixing bowl.
- Pour contents into a greased 9x13” glass baking dish.
- Sprinkle remaining ½ cup of cheddar cheese over top.
- Bake at 350° for 30-45 minutes or until lightly brown and a toothpick inserted in center comes out clean.
- Cool slightly before cutting.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Broccoli adds a different dimension to cornbread.
If you just have to have a spicier cornbread, you can always add a few drops of hot sauce.
This hearty cornbread is filling and satisfying.
You may also enjoy these delicious recipes!
Broccoli Cheese Cornbread
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 10 oz. pkg. frozen chopped broccoli thawed
- 2 sticks unsalted butter melted (1 cup)
- 12 oz. ctn. cottage cheese
- 1/2 tsp. sea salt
- 4 large eggs beaten
- 17 oz. box Jiffy Corn Muffin Mix (two 8.5-ounce boxes)
- 1/3 cup onion diced
- 1 1/2 cups sharp cheddar cheese shredded, divided use
Instructions
- Combine broccoli, butter, cottage cheese, salt, eggs, corn muffin mix, diced onion and 1 cup of cheddar cheese in a large mixing bowl.
- Pour contents into a greased 9×13” glass baking dish.
- Sprinkle remaining ½ cup of cheddar cheese over top.
- Bake at 350° for 30-45 minutes or until lightly brown and a toothpick inserted in center comes out clean.
- Cool slightly before cutting.