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.
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 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, ½ 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 ⅔ 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.
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.
- You may also like this Chicken and Cornbread Casserole recipe from Bread, Booze and Bacon.
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Helpful Kitchen Items:
Broccoli Cheese Cornbread
- 1 ½ cups steamed broccoli florets roughly chopped
- 1 6.5 oz container light garlic-herb spreadable cheese i.e. Boursin or Alouette
- 4 large eggs
- ½ 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]
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon 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.
Rita R Williams
I am going through posts and deleting. Years ago I saved this post and of course it was WAY DOWN on my board. Can I just tell you this looks delicious. On my next shopping trip I will make sure I get everything I need to make it. Normally I probably would of never commented but this recipe is giving me something new to look forward to trying. It's the little things that make me happy and if that also involves food, double happy.... THANKS Rita
Hi Rita, I'm delighted you've found something new to enjoy!
What brand of garlic herb spreadable cheese do you use and where can I find this?
You can use Allouette or Boursin. Some recipes also use cottage cheese in it's place, in the same amount, although that's not my favorite option. Any similar private label/store brand of garlic-herb cheese will work.
I've made your recipe several times for dinner and picnics. Friends love it. Thank you.
I'm delighted you're enjoying this recipe, thanks so much.
Can i use just cornmeal instead of the mix
You can adapt this using self rising cornmeal. If using plain cornmeal, add leavening.
What could I use in place of the spreadable cheese stuff??
Some similar recipes call for cottage cheese and you can use that, if you prefer.
I used cottage cheese! It was great
I love this cornbread but recently replaced the broccoli with some frozen zucchini from last summer. It was delicious in itself and the bread was gone as fast as the broccoli cornbread.
That's a terrific twist!
This flavor combo in corn bread is great!
Valerie | Valerie's Kitchen
I've done so many different types of cornbread over the years but this one is so unique and delicious!
Wow, this is such a unique cornbread. Absolutely delicious!
This is by FAR the best cornbread I've ever had. Seriously delicious - thanks for such a great recipe!
Can this be served at room temperature ?
Sounds amazing! Will add this to our menu, probably with chili. We're having ham tonight and I would make it but I don't have all the ingredients. Can't wait to try it!
It's quite yummy hope you all enjoy ti!
Made these with sausage, used a mini muffin tin and served as appetizers! Then made regular sized muffins - perfect for breakfast on the go. Keep in fridge - warm up in microwave - delicious!
Hi Ezelle, I'm delighted you enjoyed this simple cornbread and I love the addition of garlic and chilies! Thanks so much for visiting, I once called beautiful Durban, South Africa home. It will always be special to me and I still have many friends there. All the best to my adopted home!
Ezelle in RSA
Hi Melissa. What a treat. this is the best recipe (besides my broccoli salad)that I have ever tried. I must confess that I did spiced it up with some chopped chillies and extra garlic. Well done girl - South Africa loves you!! 🙂
Hi Nancy Jo, glad you liked this one. I appreciate that you took the time to let me know!
Made this last night and it was a big hit, everyone in the house ate it and wanted more!!! I think the Garlic cheese spread was a great choice instead of cottage cheese. Will make this again!!! I am so glad I found this recipe, this is my new favorite.
Delicious - many thanks
Hello, it is fabulous in the iron skillet. About freezing, I think it would do fine, however, we tend to eat this when I make it, and I haven't had the need to freeze it. Let me know if you try it.
Melissa...This looks fabulous! I think I will make it in my iron skillet. Do you think it would freeze well? I'd love to add it to our once a month cooking list! Thanks 🙂