Cheesy Broccoli Cornbread

Cheesy Broccoli Cornbread is a savory, moist, and flavorful twist on traditional cornbread. Packed with cheesy goodness, tender broccoli, and a rich cornbread base, it’s the perfect side dish or snack that pairs well with everything from chili to grilled chicken. I love baking this when I want something cozy, hearty, and loaded with flavor.

Why You’ll Love This Recipe

I love how easy and versatile this cornbread is. It uses simple pantry ingredients, comes together in one bowl, and has just the right mix of comfort and nutrition. The broccoli keeps it moist, the cheese adds a gooey richness, and the cornbread holds it all together beautifully. It’s great for potlucks, weeknight dinners, or even breakfast the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cornbread mix (such as Jiffy)

• Frozen chopped broccoli, thawed and drained

• Shredded cheddar cheese

• Eggs

• Cottage cheese

• Butter, melted

• Salt and pepper to taste

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or cast-iron skillet.

2. In a large bowl, I combine the cornbread mix, eggs, melted butter, and cottage cheese.

3. I stir in the chopped broccoli and shredded cheddar until fully incorporated.

4. I season the mixture with a bit of salt and pepper to enhance the flavor.

5. I pour the batter into the prepared dish and smooth the top evenly.

6. I bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe serves about 8 people. Prep time is 10 minutes, and baking takes around 30–35 minutes, so I can have it ready in under 45 minutes total.

Variations

Sometimes I add a pinch of garlic powder or chopped onions for extra flavor. If I want a little heat, I mix in diced jalapeños or a dash of cayenne pepper. For a creamier texture, I’ve also used sour cream instead of cottage cheese, and it turns out just as rich and delicious. Swapping out cheddar for pepper jack gives it a spicy kick too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual slices for about 30 seconds or warm them in the oven at 300°F for 10–15 minutes. It also freezes well—just wrap tightly in plastic and foil, then thaw in the fridge before reheating.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, I’ve used fresh broccoli—just chop it small and steam or blanch it briefly before mixing it in so it softens during baking.

What type of cheese works best?

Cheddar is my go-to for flavor and meltability, but I’ve also tried Monterey Jack, mozzarella, and even a mix of cheeses depending on what I have on hand.

Can I make this cornbread gluten-free?

Yes, I use a gluten-free cornbread mix and make sure all other ingredients are gluten-free. It comes out just as tasty with a slightly different texture.

Is cottage cheese necessary?

Cottage cheese keeps it moist and tender, but I’ve swapped it for sour cream or Greek yogurt in a pinch. It still turns out delicious.

Can I make it ahead of time?

Absolutely. I often bake it a day ahead and reheat before serving. It holds up well and the flavor even deepens after a day in the fridge.

Conclusion

Cheesy Broccoli Cornbread is one of those comforting, easy recipes I find myself making again and again. It’s flavorful, filling, and works for any occasion—whether I need a side dish, a potluck contribution, or just something warm and satisfying. It’s a delicious way to turn simple ingredients into something special.

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