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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.

Broccoli Cheese Cornbread

Easy 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. How to make Broccoli Cheese Cornbread:

  • Broccoli – Steamed broccoli florets these can be either frozen or fresh.
  • Soft Cheese – Light garlic-herb spreadable cheese i.e. Boursin or Alouette.
  • Cheese – Grated sharp white cheddar cheese or golden cheddar cheese.
  • Eggs – 4 large eggs.
  • 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 or your favorite brand.
  • Seasonings – Garlic powder, ground mustard and onion powder.
Broccoli Cheese Cornbread ingredients

How to Make the Best Broccoli Cheese Cornbread Recipe

Cornbread casseroles like this one 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 things.

  • Ingredients you’ll need to make this recipe for homemade Broccoli Cheese Cornbread: Steamed broccoli florets, spreadable garlic and herb cheese i.e. Boursin or Alouette, large eggs, sweet onion such as Vidalia, butter, shredded sharp cheddar cheese, one box of cornbread and muffin mix i.e. Martha White or Jiffy, ground mustard, garlic and onion powders.
  • To make broccoli cheese cornbread, you’ll need a large mixing bowl, measuring cups and spoons, a large non stick spoon or spatula for mixing everything together and an 11 x 7 inch baking dish for baking.
  • This recipe is one that basically mixes everything together then dump and bake. This is how you make it: In a mixing bowl mix together the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended. Then you add the cornbread mix, 1/2 of the shredded cheese and seasonings. Mix everything together then pour it into the dish and sprinkle with the reserved cheddar cheese. All that’s left to do is the baking.
  • The garlic-herb seasoned cheese in this recipe is a soft spreadable cheese such as Boursin or Alouette.
  • You can use regular cheddar cheese in the same amount as white cheddar called for in the recipe, of course.
  • The original broccoli cheese cornbread as seen in the church cookbook that I referenced 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.
  • Store leftover broccoli cheese cornbread in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
  • You can freeze broccoli cheese cornbread  after cooling it for up to 1 month.
  • If you’d like to try a muffin variation, checkout my recipe for Broccoli Cheddar Corn Muffins.
Broccoli Cheese Cornbread

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:

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Broccoli Cheddar Cornbread recipe
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5 from 11 votes

Broccoli Cheese Cornbread

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: broccoli-cheese-cornbread
Servings: 12 pieces
Calories: 265kcal
Author: Melissa Sperka


  • 1 1/2 cups steamed broccoli florets roughly chopped
  • 1 6.5 oz container light garlic-herb spreadable cheese i.e. Boursin or Alouette
  • 4 large eggs
  • 1/2 cup butter melted
  • 1 small sweet onion finely diced
  • 2 cups shredded sharp white cheddar cheese divided
  • 1 8.5 oz box cornbread mix [Martha White or Jiffy]
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/4 tsp onion powder


  • Preheat the oven to 350°F and butter a 11 x 7 inch (2 Quart) baking dish. Set aside.
  • In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
  • Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined.
  • Pour into the prepared dish and sprinkle the remaining cheese on top.
  • Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center.


If you’d like to spice up the flavor, add 1-2 tsp. creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder. You can also add 6-8 oz. cubed ham or cooked spicy sausage for a twist.


Serving: 1piece | Calories: 265kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 379mg | Potassium: 138mg | Fiber: 2g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I thought this sounded good when I read the recipe. After making it, it wasn’t good- it was great! This was so delicious that my husband wanted another batch right away!

  2. 5 stars
    This is so delicious! I only had a 15 oz box of gluten free cornbread, so I doubled all the other ingredients and it turned out amazing! I will definitely make this again.

  3. 5 stars
    I very much want to make this recipe however so far I have not been able to find cornbread mix anywhere . I do make cornbread from scratch . My question is do I add the milk called for in scratch recipe or do you just use the dry ingredients . The same with your recipe do you prepare the mix using the liquid called for on the pkg or just add the dry mix. ?

    1. I haven’t tested those changes for this recipe so, I can’t tell you with certainty My thought is that you could likely adapt using self-rising cornbread mix i.e. Hot Rise from Martha White. If you try it, let us know how it goes.

  4. 5 stars
    I have made this cheesy cornbread several times and it is a big success. It is an easy recipe that consistently pleases.

  5. 5 stars
    Amazing! I flipped over it, and so did my family! Full disclosure… I decided to make this on a Saturday afternoon, there were a couple ingredients I did not have on hand. I did not have the 8.5 oz box version of Martha White or Jiffy cornbread mix, but I did have a couple 6 oz packets of Martha White Cotton Pickin Cornbread, so I substituted 8.5 oz of Cotton Pickin Cornbread Mix for the 8.5 box version. Also, I did not have the garlic herb spread, so I used equal amount of Cottage Cheese Garlic Herb Spread/Dip I found on the internet. Using whole milk Breakstone Small Curd Cottage Cheese, adding lemon juice and herbs in the blender, refrigerated while steaming and chopping the broccoli. Thanks for this fantastic recipe, and next time I make Broccoli Cheese Cornbread, my pantry and I will be fully prepared!

    1. What leavening agents do you use if you are using plain corn meal? Baking soda and baking powder? If so, how much of each? Thanks!

      1. You would need to add baking powder and salt. There’s not an easy answer in this instance, as this recipe is developed using the boxed cornmeal mix. I assume you’re trying to adapt perhaps this recipe for honey cornbread will help. It makes more batter than this recipe calls for so, if you’re a seasoned cook, you’ll need to make adjustments

    2. 5 stars
      I totally borrowed your cottage cheese substitution, and was so happy I’d read your comment! It turned out wonderful!

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