Broccoli Cheese Cornbread

This Broccoli Cheese Cornbread recipe is one of those homestyle dishes that goes with a variety of meals. It’s filled with steamed broccoli florets, corn muffin mix,  flavorful seasonings and plenty of sharp cheddar cheese. The ingredient  combination results in a cornbread casserole that bakes tender, cheesy and packed with flavor.

Ingredients to Make Broccoli Cheese Cornbread Recipe

Potluck classics like this cheesy broccoli cornbread are always a happy sight on our dinner table. This variation is my own inspired by a recipe from an old church cookbook that I have, filled with Southern potluck favorites. I dare say, I probably never attended a church potluck supper that someone didn’t bring some variation of a broccoli casserole to share. In fact, there were usually several types to choose from. This recipe was inspired by the original with a few added twists to update it and make it my own. Checkout this quick list of ingredients you’ll need to make simple Broccoli Cheese Cornbread: (Scroll down for the full printable recipe card.)

• Broccoli – Steamed broccoli florets, these can be either frozen or fresh.
• Soft Cheese – Light garlic-herb spreadable cheese i.e. Boursin or Alouette gives the batter a creamy texture.
• Cheese – Grated sharp white cheddar cheese or golden classic sharp cheddar cheese.
• Eggs – Large eggs bind the cornbread batter.
• Butter – Melted salted or unsalted butter.
• Onion – Diced sweet or white onion. You could also use finely diced shallots.
• Cornmeal – One box of cornbread mix either Martha White or Jiffy Mix. Use your favorite brand.

How to Make the Best Broccoli Cheese Cornbread Recipe

Cornbread casseroles like this cheesy broccoli cornbread recipe, just spell comfort. You can serve it as a side dish with any meal as well as a bowl of soup or chili,  pinto beans or even with a meatloaf, fried chicken or a salad for a meatless meal. I’ve served it as a side dish with many meals, it’s not limited to just those any of those things, enjoy it however you like.

• Heat Oven and Prepare the Baking Dish – Preheat the oven to 350°F and butter a 11×7-inch (2 Quart) baking dish. You can also use cooking spray.
• Prep the Broccoli – Steam the broccoli in a veggie steamer (if fresh) or in the microwave (if frozen) per the directions on the packaging.
• Broccoli and Wet Ingredients – Stir together the broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
• Combine with Cornbread Mix – Add cheddar cheese, cornbread mix and seasonings. Stir until combined.
• Transfer to Dish – Pour batter into the prepared dish and sprinkle the remaining cheddar cheese on top.
• Oven – Bake per the recipe until the top is golden brown and a toothpick inserted into the center shows moist crumbs. Serve immediately.

Kitchen Equipment to Make Broccoli Cheddar Cornbread Recipe

• Large mixing bowl for combining the ingredients.
• Measuring cups and spoons
• Large nonstick rubber spatula or wooden spoon for mixing everything together.
• One 11×7-inch baking dish or cake pan for baking. This is slightly smaller than a 13×9-inch casserole dish. You can use the larger pan, but the cornbread won’t be as thick.

Recipe Variations, Tips and Substitutions for Broccoli Cornbread

• Cheese – You can use swiss cheese, colby jack cheese, mild cheddar cheese, mozzarella cheese or pepper jack cheese.
• Broccoli – You can use fresh or frozen broccoli for this recipe. I highly recommend using broccoli florets and not broccoli cuts which includes the stems.
• Spreadable Cheese – The garlic-herb seasoned cheese in this recipe is a soft spreadable cheese such as Boursin or Alouette. The original broccoli cheese cornbread as seen in the church cookbook that I reference above, uses cottage cheese in place of the garlic-herb cheese in my recipe. You can do so, if you prefer. When adding it, you’ll need around 2/3 cup.
• Cornbread Mix – Use your favorite cornbread mix in the same amount. Martha White isn’t quite as sweet as a box of jiffy corn muffin mix.
• Seasonings – If you’d like to spice up the flavor, add 1-2 teaspoons of creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder.
• Protein – You can also add 6-8 ounces of cubed ham or cooked spicy sausage for a twist.
• Alternate Dish – This is baked in a slightly smaller casserole dish. You can bake it in a 13×9-inch casserole dish, but the cornbread won’t be as thick.
• Broccoli Cornbread Muffins – If you’d like to try a muffin variation, checkout my recipe for Broccoli Cheddar Corn Muffins.

Storage and Leftovers

• Leftovers – Store leftover broccoli cheese cornbread covered with plastic wrap, wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You can freeze broccoli cornbread after cooling it for up to 1 month. Thaw in the fridge and reheat just before serving.

More Southern Style Cornbread Recipes to Make

Cornbread ties with biscuits as the house bread of the South. It can be served at any meal and the sky’s the limit with mix-ins and variations. More cornbread recipes you may like to try:

• Okra Cornbread is a must make when okra is in season.
• Stuffed Mexican Cornbread is a meal on it’s own or you can serve it as part of a homemade fiesta.
• Hot Water Cornbread is a humble dish that’s delicious and simple to make.
• Sausage filled Chili Chorizo Cornbread is packed with flavor.
• Amazing Sweet Potato Cornbread is a fall favorite.
• Individual Cornbread Muffins.
• You may also like this Chicken and Cornbread Casserole recipe from Bread, Booze and Bacon.

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Helpful Kitchen Items:

• Baking Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives