COLORFUL
This Broccoli Cheese Cornbread has the perfect marriage of flavors and textures that is sure to win the heart’s of everyone in your family. Plus, it is a great way to sneak in some extra veggies into everyone’s tummies!
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- It capitalizes on the no-fail combination of broccoli and cheese, in a fun and interesting texture that can be great for picky eaters.
- It can be an easy side dish to make when you have some extra broccoli lying in your refrigerator.
BROCCOLI CHEESE CORNBREAD INGREDIENTS
- Eggs
- Cottage Cheese
- Cheddar Cheese
- Onion
- Salt
- Pepper
- Frozen Broccoli
- Jiffy Cornbread Mix
- Butter
*see recipe card for amounts
HOW TO MAKE BROCCOLI CHEESE CORNBREAD IN THE OVEN
Step 1: Preheat your oven to 350 degrees F.
Step 2: In a large mixing bowl, beat 4 eggs slightly.
Step 3: Add in cottage cheese and shredded cheddar cheese and mix together.
Step 4: Next add in your chopped onion, chopped broccoli and salt and pepper and mix.
Step 5: Add in one box of Jiffy cornbread mix at a time and combine all the ingredients but be sure not to over mix.
Step 6: Pour the melted butter into a 9X13 casserole dish then add the cornbread batter in large spoonfuls in the four corners of the dish, to keep the melted butter evenly dispersed, then fill the center until all the batter is used.
Step 7: Bake for 40-45 minutes or until set.
Step 8: Cornbread is best if you let it sit for about 15 minutes before slicing and serving.
STORAGE AND REHEATING NOTES:
- To store the cornbread, first allow it to cool completely, then wrap it in aluminum foil or plastic wrap and place it in an airtight container or plastic baggie. Store in the refrigerator for up to 3 days.
- To heat, unwrap and place the cornbread on a baking sheet and then in the oven at 350 degrees for 8-10 minutes or until heated completely through. You can also reheat in the microwave for 20-30 seconds depending on how many slices you heat at a time.
HELPFUL TIPS & SUBSTITUTIONS:
Can I Use Fresh Broccoli Instead of Frozen Broccoli?
You sure can! Just make sure you chop up the broccoli nicely before you add it to the mixture. This will ensure that you have the maximum flavor and taste in each bite.
What Else Can I Add to the Broccoli Cheese Cornbread?
To lend the cornbread some extra flavor and a bit of zing, you can add a pinch or two of paprika or red pepper flakes into the mix.
What Can I Use Instead of Cottage Cheese?
Cottage cheese is what lends a nice creamy element to the cornbread. If you don’t have it, you can use some sour cream instead of lend it a bit of softness and moisture.
TRY SOME OF MY OTHER FAVORITE SIDE RECIPES
Super flavorful and easy to make, this broccoli cheese cornbread recipe is sure to become your next favorite side dish.
EQUIPMENT
- 1 Oven
- 1 9X13 Casserole Dish
INGREDIENTS
- 4 Eggs
- 16 oz Cottage Cheese
- 1.5 cups Cheddar Cheese, (shredded)
- 1/2 cup Chopped Onion
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Thawed Frozen Broccoli, slightly chopped (thawed but not cooked)
- 17 oz Jiffy Cornbread Mix, (2 8.5 oz boxes)
- 1 stick Butter, (melted)
INSTRUCTIONS
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, beat 4 eggs slightly.
- Add in cottage cheese and shredded cheddar cheese and mix together.
- Next add in your chopped onion, chopped broccoli and salt and pepper and mix.
- Add in one box of Jiffy cornbread mix at a time and combine all the ingredients but be sure not to over mix.
- Pour the melted butter into a 9X13 casserole dish then add the cornbread batter in large spoonfuls in the four corners of the dish, to keep the melted butter evenly dispersed, then fill the center until all the batter is used.
- Bake for 40-45 minutes or until set.
- Cornbread is best if you let it sit for about 15 minutes before slicing and serving.
NOTES
Notes:
- If you are short on time and don’t have time for your frozen broccoli to thaw, place all of the frozen broccoli in a bowl and microwave for 1.5 – 2 minutes to dethaw it, just do not fully cook or the broccoli will end up over cooked and mushy after being baked.
NUTRITION
Serving: 12piecesCalories: 292kcalCarbohydrates: 31gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 76mgSodium: 760mgPotassium: 176mgFiber: 3gSugar: 10gVitamin A: 416IUVitamin C: 14mgCalcium: 172mgIron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
I made this recipe, and it was delish! The combination cornbread, cheese, and broccoli was perfect, and I’m not a broccoli fan. Directions were easy to follow, Thank you!