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Broccoli Cheese Cornbread

Course Bread, Side Dish
Cuisine American, Southern
Keyword broccoli-cheese-cornbread, broccoli-cornbread-recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 11x7-inch (2 Quart) baking dish OR spray with cooking spray. Set aside.
  • Prep the broccoli. Steam in a veggie steamer (if fresh) or steam in the microwave (if frozen) per the directions on the package. Let cool slightly.
  • In a large 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

    • 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 13x9-inch casserole dish, but the cornbread won't be as thick.

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