If you’re a fan of hearty, cheesy comfort foods, this Cheesy Broccoli Cornbread is about to become your new obsession. Packed with tender broccoli, oozy sharp cheddar, and a golden cornbread crumb, it’s the side dish that’ll steal the show at potlucks, holidays, or simple weeknight dinners. The mix of savory flavors and creamy textures makes every bite memorable, while the combination of vibrant broccoli and cheddar color makes it as gorgeous as it is delicious.
Ingredients You’ll Need
The secret to amazing Cheesy Broccoli Cornbread is starting with simple, no-fuss ingredients that each add their own magic—richness from cheese, savory depth from onion, and that unbeatable classic corn flavor. Here’s what you’ll need and why you’ll love using each:
- Corn muffin mix (8.5 ounces): The heart of your bread, bringing natural sweetness and the perfect crumbly texture to every bite.
- Cottage cheese (1 cup): Adds extra creaminess and a slight tang; it also keeps your cornbread deliciously moist.
- Shredded sharp cheddar cheese (1 cup): The star of the show for bold cheesy flavor and those irresistible melty pockets.
- Unsalted butter, melted (1/2 cup): This gives the cornbread its rich taste and soft, tender structure.
- Eggs (4): Eggs make everything bind together beautifully and help the bread rise just the right amount.
- Finely chopped onion (1 medium): Adds a savory depth and little bursts of flavor in every bite.
- Frozen chopped broccoli, thawed and well-drained (10 ounces): The veggie boost you’ll actually crave, adding color, flavor, and a bit of bite.
- Salt (1/2 teaspoon): Just enough to enhance all the other flavors without overpowering them.
- Black pepper (1/4 teaspoon): A little freshly cracked pepper brings subtle warmth and rounds out the taste.
How to Make Cheesy Broccoli Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or a 9-inch square if you like extra-thick slices) with butter or nonstick spray—this helps guarantee those golden, crisp edges everyone loves.
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl and add your melted butter, eggs, and cottage cheese. Beat them together until smooth; incorporating the eggs at this stage keeps the batter nice and airy. This creamy base is what makes Cheesy Broccoli Cornbread so irresistible.
Step 3: Add the Cheeses and Onion
Toss in your shredded sharp cheddar and chopped onion. Give it all a good stir, making sure the cheese and onion are evenly distributed. The onion’s savoriness and sharp cheddar’s richness create that classic, craveable flavor.
Step 4: Broccoli Time
Now, fold in the thawed and well-drained chopped broccoli. (Seriously, squeeze out excess water with a paper towel if needed—a soggy mix is no one’s friend.) The broccoli adds pops of green and keeps the bread feeling fresh and light.
Step 5: Finish the Batter
Sprinkle in the salt, black pepper, and finally the corn muffin mix. Gently fold everything together just until combined—over-mixing is the enemy of a tender crumb!
Step 6: Fill and Bake
Pour the thick, colorful batter into your prepared baking dish, smoothing out the top for even baking. Pop it in the oven and bake for 35 to 40 minutes, or until the top is beautifully golden and a toothpick comes out clean from the center.
Step 7: Cool and Slice
Let the Cheesy Broccoli Cornbread rest for at least 10 minutes before slicing. This short wait helps everything set (and makes those glorious cheesy bits stay put for the first bite).
How to Serve Cheesy Broccoli Cornbread
Garnishes
Top your warm cornbread squares with an extra sprinkle of shredded cheddar, a few thinly sliced green onions, or a dollop of sour cream. Each garnish brings vibrant color and more layers of flavor, making every square look as mouthwatering as it tastes.
Side Dishes
Cheesy Broccoli Cornbread pairs perfectly with hearty soups, stews, and chilis—try it alongside a bowl of smoky chili or a creamy broccoli soup. It’s also at home on the holiday table, cozying up next to roast chicken, glazed ham, or BBQ favorites.
Creative Ways to Present
Cut the cornbread into triangles for rustic charm, or use a biscuit cutter to make adorable rounds for a party platter. You can even cube leftovers and serve as the base for savory bread pudding, or tuck slices into lunchboxes for a cheerful midday treat.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Cheesy Broccoli Cornbread tightly or store in an airtight container in the refrigerator. It’ll stay wonderfully fresh and moist for up to three days, ready to grab for snacking or lunch.
Freezing
To freeze, let the cornbread cool completely, then cut into squares and wrap individually. Place wrapped pieces in a freezer-safe zip-top bag. This way, you can pull out exactly the number you need, and they’ll be good for up to two months without losing flavor or texture.
Reheating
For best results, reheat slices in a 300°F oven for 10–15 minutes, wrapped loosely in foil to preserve moisture. In a pinch, microwaving for 20–30 seconds also works, though the oven keeps that yummy outer crispness.
FAQs
Can I substitute fresh broccoli for frozen?
Absolutely! Just chop it very small and lightly steam before adding so it’s tender and cooks through in the batter. Be sure to dry it well to prevent excess moisture.
What can I do if I don’t have cottage cheese?
Ricotta cheese is a perfect swap and gives a similar creamy texture. Greek yogurt is another option, though it lends a slightly tangier flavor.
How do I make Cheesy Broccoli Cornbread a little spicier?
Stir a pinch of red pepper flakes or a diced jalapeño into the mix. You can also add a dash of hot sauce to the batter for a gentle kick.
Can I make this recipe gluten-free?
Yes! Just use your favorite gluten-free corn muffin or cornbread mix in place of the regular one. The other ingredients are naturally gluten-free.
Is this cornbread freezer-friendly?
Yes, Cheesy Broccoli Cornbread holds up beautifully in the freezer. Wrap pieces individually to make reheating quick and easy for a single serving or lunchbox addition.
Final Thoughts
If you’re ready to wow your friends and family with a side that’s equal parts comforting and surprising, you absolutely need to try Cheesy Broccoli Cornbread. It’s a family favorite, endlessly customizable, and always disappears fast—so don’t be shocked if it becomes the most-requested dish at your table!
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Cheesy Broccoli Cornbread Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the savory delight of Cheesy Broccoli Cornbread, a moist and flavorful twist on traditional cornbread. Packed with sharp cheddar, cottage cheese, and broccoli, this side dish is perfect for any meal.
Ingredients
Cornbread Mixture:
- 1 (8.5-ounce) package corn muffin mix
- 1 cup cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup unsalted butter, melted
- 4 eggs
- 1 medium onion, finely chopped
Additions:
- 1 (10-ounce) package frozen chopped broccoli, thawed and well-drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish or a 9-inch square pan.
- Mix Ingredients: In a large bowl, combine corn muffin mix, cottage cheese, cheddar, melted butter, eggs, and onion. Add broccoli, salt, and pepper. Mix well.
- Bake: Pour mixture into prepared dish, spread evenly. Bake for 35-40 minutes until golden and toothpick comes out clean.
- Serve: Cool slightly, then slice and serve.
Notes
- Substitute ricotta for cottage cheese if preferred.
- Enhance with red pepper flakes or garlic powder for extra flavor.
- Pair with soups, chilis, or as a holiday side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 85 mg
