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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.
  • Kitchen tools you’ll need 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 11×7 inch baking dish for baking.
  • How to make Broccoli Cheese Cornbread: (Scroll down for full printable recipe.)
  • Preheat the oven to 350°F and butter a 11 x 7 inch (2 Quart) baking dish. Set aside.
  • In a medium mixing bowl mix together steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
  • To the bowl add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined.
  • Pour into the prepared dish and sprinkle the remaining cheddar cheese on top.
  • Place into the oven and bake for 30-35 minutes until golden and a toothpick inserted into the center shows moist crumbs. Serve immediately.
  • This cornbread recipe is one that basically mixes everything together then dump and bake making it easy to put together for a busy day meal.
  • 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. You could also use pepper jack cheese to add spice.
  • 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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Helpful Kitchen Items:

Broccoli Cheese Cornbread

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

Ingredients

  • 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

Instructions

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

Notes

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.

Nutrition

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!

 

77 Comments

  1. Hi Angela, the recipe that inspired this one is an oldie but goodie, and it calls for cottage cheese. It adds a different texture, but, is good. [My kids don’t like it that’s why I had to come-up with this one ☺] Otherwise, a soft whipped cream cheese might work, and just add some garlic powder and herbs to accommodate.

  2. Hi Melissa, I am eager to try this recipe! Is there anything I can substitute for the 1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette]? Thanks so much!!

  3. Hi Jenise, gee, do I love the way you think! Yes, yes and yes. This cornbread is good with soup, a salad, a bowl of beans, or any of the great things that you mentioned. 🙂 Enjoy, Melissa

  4. Hi Joan, yes a 7 x 11 inch pan is what I used. You could a different, size pan but the baking time would need to be adjusted. I wouldn’t recommend going to a 9 x 13 or the batter would be way to thin. If you go to a square 9 x 9 the pieces would be thicker and you’d need to increase the baking time by around 5-10 minutes. Make sure you test the center with a toothpick looking for moist crumbs before removing from the oven just in case it needs a little longer. Hope this helps! ~ Melissa

    1. I do not have a 7×11 but thought I could find a disposable foil pan in that size to use. Thanks for this recipe; it looks and sounds so good.

      1. Hi Martha, you can use a 9 x 9-inch pan it will be thicker and may take longer to bake. Just adjust as needed.

      2. Oh I would use my 10 inch iron skillet like any good southern girl would haha. I always make my cornbread in my iron skillet.

  5. Hi Cathy, cornbread is made from ground cornmeal. It’s a beloved bread here in the Southern region of the US, and is marketed in several convenience forms such as the cornbread mix that I call for in this recipe. If you have a recipe for a polenta pan bread, it would likely be a very similar texture. I wish I could give you a great substitute, but, I’m just not sure what’s available in your market. I hope this helps in case you’re able to convert the recipe using a familiar product. Thanks for your visit! ~ Melissa

  6. Hello Renee! 1 stick of butter is equal to 1/2 cup, or 8 Tablespoons or 1/4 lb. Based on my search this equals roughly 113.5 gr. Hope this helps!

  7. I’d like to try to make this, but tell me; how musch is “1 stick of butter”? I’m from Norway, butter don’t come in “sticks”.. :0)

    BR
    Renée

  8. Hi Melissa….I’m crazy for brocolli and would love to try this recipe…..What does a stick of butter equate to in grams or ozs?….On a pound of butter, would it be an 8ths or a 16th?….I love that you”re doing so well….love xx

  9. This is a great variation on cornbread. I Always make Mexican Cornbread with ground beef, jalapenos, and cheese. I will have to try this soon!! Thanks for sharing!!

      1. Honestly, for this recipe it is what it is. I’m not sure of a substitute that would work the same. Feel free to browse the recipe index for other versions of cornbread.

      2. Cauliflower or Asparagus, maybe some Kale might be good substitutes … Good luck

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