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Easy Cheesy Broccoli Cornbread

Hey there, friend! Pull up a chair. Let's talk comfort food. For me, there's something incredibly soul-warming about a slice of moist, flavorful cornbread. It brings back memories of potlucks, cozy dinners, and simple, good times. But you know what makes it even better? When you load it up with cheesy, delicious goodness and sneak in some lovely green veggies!
This Cheesy Broccoli Cornbread recipe isn't just a recipe; it's a hug in a pan. It's unbelievably easy to whip up, uses simple ingredients you probably already have, and disappears in a flash whenever I make it. Seriously, get ready for compliments. Whether it's for a holiday gathering, a weeknight dinner side, or just because you need a little comfort, this cornbread is a winner. And trust me, getting your greens has never tasted so good!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Bake, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese Use full-fat for the best results
  • 4 large eggs
  • 0.75 cup melted butter
  • 1 medium onion finely chopped
  • Pinch cayenne pepper
  • 2 package corn bread mix 8.5 oz each
  • 1 package frozen chopped broccoli thawed and finely chopped, 12 oz
  • 1.5 cups shredded sharp cheddar cheese

Equipment

  • 9x13-inch baking pan
  • Large Mixing Bowl
  • Whisk
  • Spoon or Spatula
  • Toothpick

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking pan well.
  2. Step 2: In a large mixing bowl, whisk cottage cheese and eggs until pretty smooth.
  3. Step 3: Pour in the melted butter and whisk until combined.
  4. Step 4: Stir in the finely chopped onion and the pinch of cayenne pepper. Mix well.
  5. Step 5: Add both packages of cornbread mix, the thawed and finely chopped broccoli, and 1 cup of the shredded cheddar cheese. Gently mix with a spoon or spatula until just combined.
  6. Step 6: Pour the batter into the prepared baking pan and spread it out evenly.
  7. Step 7: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  8. Step 8: Bake for about 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Step 9: Let cool in the pan for a few minutes before slicing and serving.

Notes

Substitutions & Additions: Use Monterey Jack, Colby Jack, or Pepper Jack cheese. Swap broccoli for finely chopped frozen corn, chopped bell peppers, or well-drained chopped spinach. Add more cayenne, hot sauce, or diced jalapeños for heat. Cooked and crumbled bacon or ham can be added for protein.
Tips for Success: Squeeze out as much water as possible from thawed or blanched fresh broccoli to prevent sogginess. Don't overmix the batter once the cornbread mix is added. Baking times can vary by oven; use the toothpick test. You can chop onion and thaw/chop/squeeze broccoli ahead of time.
Storage: Let cool completely before storing. Wrap tightly in plastic wrap or foil, or store in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days. Freeze wrapped tightly for 2-3 months. Thaw at room temperature or reheat from frozen.