Introduction

Hey there, friend! Let me tell you, there’s something magical about a really good side dish. You know, the kind that steals the show even when you’ve made a fabulous main course? For me, that magic often comes in the form of warm, comforting cornbread. But not just any cornbread! Today, I’m sharing a recipe that takes classic cornbread and elevates it to new heights with the simple addition of tender broccoli and loads of gooey cheese. This Broccoli Cheese Cornbread is one of those recipes that just feels like home. It’s incredibly easy to whip up, surprisingly quick, and results in a moist, flavorful bake that disappears from the table in minutes. Trust me, once you try this, you’ll wonder where it’s been all your life!

Why You’ll Love This Recipe

Fast: Seriously, you can have this mixed up and in the oven in under 15 minutes!
Easy: If you can stir things together, you can make this. No fancy techniques here!
Giftable: Bake it in a cute dish, wrap it up, and you’ve got a perfect edible gift for a friend or neighbor.
Crowd-pleasing: Who doesn’t love cheese and cornbread? Add broccoli, and even the veggie-skeptics might surprise you! It’s the perfect side dish for gatherings, potlucks, or just a cozy family dinner.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to make this dreamy Broccoli Cheese Cornbread:

1 1/2 cups steamed broccoli florets, roughly chopped: Make sure it’s nice and tender but not mushy. Steaming keeps the nutrients and gives it just the right texture for baking.
1 (6.5 oz) container light garlic-herb spreadable cheese: This is our secret weapon for moisture and a boost of savory flavor. Think Boursin or similar!
4 large eggs: They bind everything together beautifully.
1/2 cup melted butter: Because butter makes everything better, especially cornbread!
1 small sweet onion, finely diced: Adds a touch of sweetness and savory depth without being overpowering.
2 cups shredded sharp white cheddar cheese, divided: Sharp cheddar brings that tangy, cheesy goodness we all crave. Using white cheddar just feels a little fancy, but yellow is totally fine too!
1 (8.5 oz) box cornbread mix: We’re keeping it super simple with a boxed mix. Any standard size will work!
1/2 tsp garlic powder: Enhances the garlic-herb cheese flavor.
1/2 tsp dry mustard: A little trick that really makes cheese flavors pop!
1/4 tsp onion powder: Adds another layer to the onion flavor without the texture of more diced onion.

How to Make It

Okay, let’s get this Broccoli Cheese Cornbread bake going! It’s so straightforward, you’ll be a pro in no time.

First things first, preheat your oven to a cozy 400°F (200°C). Grab a 9×13 inch baking pan or, if you’re feeling rustic, a 9-inch cast iron skillet and give it a good greasing. You want to make sure none of that cheesy goodness sticks!
In a large bowl, we’re going to mix our wet ingredients. Whisk together the eggs, the melted butter, that yummy garlic-herb spreadable cheese, and your finely diced onion. Whisk until everything is nicely combined and relatively smooth. Don’t worry about getting every tiny lump of cheese out just yet.
Now, in a separate, medium-sized bowl, whisk together your dry ingredients: the cornbread mix, garlic powder, dry mustard, and onion powder. Give it a quick whisk just to distribute the spices evenly.
Add the dry ingredients from the medium bowl into the large bowl with your wet ingredients. Grab a spoon or spatula and stir gently until they are just combined. Seriously, just combined is the key! Overmixing cornbread can make it tough, and we want this to be tender and moist. A few little lumps in the batter are perfectly fine, even desirable!
Now for the good stuff! Gently fold in your chopped steamed broccoli florets and 1 1/2 cups of that delicious shredded cheddar cheese. Stir just enough to distribute the broccoli and cheese throughout the batter.
Pour the glorious batter into your prepared baking pan or skillet. Smooth the top out just a little if needed. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly all over the top. This creates a lovely cheesy crust!
Pop the pan into your preheated oven. Bake for about 25-30 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Once it’s done, carefully take it out of the oven. Let it cool in the pan for a few minutes before you get cutting and serving. This helps it set up just right.

Substitutions & Additions

This Broccoli Cheese Cornbread recipe is wonderfully adaptable! Feel free to play around and make it your own.

Cheese: Not a sharp cheddar fan? Try medium cheddar, Monterey Jack, or even a spicy pepper jack for a kick! A blend of cheeses would also be fantastic.
Broccoli: While steamed is best for texture, you could use frozen chopped broccoli (thawed and squeezed dry VERY well) in a pinch. Just make sure it’s really dry so you don’t add excess moisture to the batter.
Onion: If you don’t have a sweet onion, a regular yellow onion will work. You could also sauté the onion briefly before adding it to the wet ingredients to soften it even more.
Add-ins: Want to jazz it up? Cooked, crumbled bacon or ham would be delicious additions. A pinch of red pepper flakes would add a little heat. You could also add a little extra black pepper for bite.

Tips for Success

Making this Broccoli Cheese Cornbread is simple, but a couple of tips will ensure it turns out perfect every time!

Don’t Overmix: I know I mentioned it before, but it’s the most crucial tip for tender cornbread. Mix until just combined. Lumps are okay!
Steamed Broccoli is Key: Raw broccoli won’t cook through properly, and boiled broccoli can get waterlogged. Steaming gives you tender-crisp florets that hold up well in the bake. Make sure it’s cooled slightly and chopped small enough.
Grease Your Pan Well: Cheesy edges can be delicious, but sticking is a drag. Give that pan a good coating of butter or cooking spray.
Checking for Doneness: The toothpick test is your friend. Stick it into the center (not right into a broccoli floret or cheese pocket) – if it comes out clean or with just a few moist crumbs, it’s ready.
Let it Rest: Allowing the cornbread to cool in the pan for 5-10 minutes helps the structure set. It makes cutting easier and prevents it from crumbling.

How to Store It

If by some miracle you have leftovers (seriously, good luck!), here’s how to keep your Broccoli Cheese Cornbread fresh:

Room Temperature: You can keep it loosely covered at room temperature for a day, but because of the cheese and fresh ingredients, I prefer the fridge.
Refrigerator: Store cooled cornbread in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, wrap individual pieces or the whole cooled pan tightly in plastic wrap, then foil. Freeze for up to 2-3 months. Thaw in the fridge overnight or reheat from frozen.
Reheating: The best way to reheat is gently in the oven or a toaster oven until warmed through. The microwave works in a pinch, but can sometimes make it a little tough.

FAQs

Got questions? I’ve got (short!) answers!

Can I use frozen broccoli?

Yes, but make sure it’s completely thawed and squeezed very dry to prevent excess moisture in the batter.

Can I make this ahead of time?

You can mix the dry ingredients and wet ingredients separately a day ahead and store them in the fridge. Combine just before baking. Baking entirely ahead and reheating also works well!

What can I serve this with?

This is the perfect side for chili, soups, stews, BBQ ribs, fried chicken, pot roast, or just about any cozy meal!

Does it have to be sharp cheddar?

Nope! Use your favorite shredded cheese that melts well, like medium cheddar, Monterey Jack, or a cheddar blend.

Cozy Cheesy Broccoli Cornbread Bake

A warm, comforting side dish that elevates classic cornbread with the addition of tender broccoli and loads of gooey cheese. It's easy, quick, and perfect for cozy dinners or gatherings.

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Prep Time 15

Cook Time 30

Equipment

9x13 inch baking pan Or a 9-inch cast iron skillet
9-inch cast iron skillet Or a 9x13 inch baking pan
Large bowl
Medium-sized bowl
Whisk
Spoon Or spatula
Spatula Or spoon
toothpick For checking doneness

Ingredients

1.5 cups steamed broccoli florets roughly chopped, nice and tender but not mushy
1 (6.5 oz) container light garlic-herb spreadable cheese like Boursin
4 large eggs
0.5 cup melted butter
1 small sweet onion finely diced
2 cups shredded sharp white cheddar cheese divided (1 1/2 cups for batter, 1/2 cup for topping)
1 (8.5 oz) box cornbread mix any standard size
0.5 tsp garlic powder
0.5 tsp dry mustard
0.25 tsp onion powder

Instructions

First things first, preheat your oven to a cozy 400°F (200°C). Grab a 9x13 inch baking pan or, if you're feeling rustic, a 9-inch cast iron skillet and give it a good greasing. You want to make sure none of that cheesy goodness sticks!
In a large bowl, we're going to mix our wet ingredients. Whisk together the eggs, the melted butter, that yummy garlic-herb spreadable cheese, and your finely diced onion. Whisk until everything is nicely combined and relatively smooth. Don't worry about getting every tiny lump of cheese out just yet.
Now, in a separate, medium-sized bowl, whisk together your dry ingredients: the cornbread mix, garlic powder, dry mustard, and onion powder. Give it a quick whisk just to distribute the spices evenly.
Add the dry ingredients from the medium bowl into the large bowl with your wet ingredients. Grab a spoon or spatula and stir gently until they are just combined. Seriously, just combined is the key! Overmixing cornbread can make it tough, and we want this to be tender and moist. A few little lumps in the batter are perfectly fine, even desirable!
Now for the good stuff! Gently fold in your chopped steamed broccoli florets and 1 1/2 cups of that delicious shredded cheddar cheese. Stir just enough to distribute the broccoli and cheese throughout the batter.
Pour the glorious batter into your prepared baking pan or skillet. Smooth the top out just a little if needed. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly all over the top. This creates a lovely cheesy crust!
Pop the pan into your preheated oven. Bake for about 25-30 minutes. You'll know it's ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Once it's done, carefully take it out of the oven. Let it cool in the pan for a few minutes before you get cutting and serving. This helps it set up just right.

Notes

Substitutions & Additions: Use medium cheddar, Monterey Jack, or pepper jack cheese. Frozen broccoli can be used if thawed and squeezed very dry. A regular yellow onion works, or sauté it first. Add cooked bacon, ham, red pepper flakes, or black pepper.
Tips for Success: Do not overmix the batter; lumps are okay. Steamed broccoli is key; ensure it's cooled and chopped small. Grease the pan well. Use the toothpick test to check for doneness (avoiding broccoli/cheese pockets). Let it rest in the pan for 5-10 minutes before cutting.
Storage: Loosely covered at room temp for a day, but refrigeration in an airtight container is better for 3-4 days. Freeze wrapped tightly for 2-3 months. Reheat gently in the oven or toaster oven; microwave can make it tough.
FAQs: Yes, frozen broccoli is okay if thawed/dried well. Can prepare wet and dry ingredients ahead and combine before baking, or bake entirely ahead and reheat. Perfect side for chili, soups, stews, BBQ ribs, fried chicken, pot roast, or any cozy meal. Any meltable shredded cheese works, not just sharp cheddar.