Why You’ll Love This Ultimate Cheesy Broccoli Cornbread

Hey there, fellow food lovers! Are you ready for a cornbread experience that’s going to blow your mind? This Ultimate Cheesy Broccoli Cornbread recipe is everything you crave in a comfort food: cheesy, savory, slightly sweet, and incredibly easy to make. Forget those dry, crumbly cornbreads of the past – this recipe delivers a moist, tender texture packed with flavor in every bite. Imagine sinking your teeth into a warm slice, the melty cheddar cheese stretching delightfully, the tender broccoli adding a surprising freshness, and the subtle sweetness of the cornbread perfectly balancing it all. This isn’t just cornbread; it’s a culinary adventure that’s perfect for a cozy weeknight dinner or a crowd-pleasing addition to your next barbecue. The best part? It comes together in a flash, meaning less time in the kitchen and more time enjoying the delicious results. You’ll be amazed at how simple it is to achieve such incredible taste and texture! The cheesy goodness paired with the subtle earthiness of the broccoli creates a flavor profile that’s both comforting and exciting. Get ready to experience the ultimate cornbread upgrade!

What You’ll Need

This recipe relies on simple, readily available ingredients, making it a perfect choice for a weeknight meal. Here’s what you’ll need to gather:

1 box Jiffy cornbread mix: The foundation of our cheesy masterpiece. This adds that classic cornbread flavor and texture we all know and love.
1 cup broccoli florets (steamed and chopped): Fresh, steamed broccoli adds a surprising layer of freshness and nutrition. Don’t overcook it; you want tender-crisp florets.
1 cup shredded cheddar cheese: Sharp cheddar is ideal, but feel free to experiment with your favorite blend. The sharpness cuts through the sweetness of the cornbread perfectly.
1/2 cup sour cream: Adds incredible moisture and creaminess, contributing to that melt-in-your-mouth texture.
1/4 cup milk: Helps to bind the ingredients and create a more tender crumb. Whole milk works best.
2 large eggs: These act as a binder, adding richness and structure to the cornbread.
1/4 cup unsalted butter (melted): Adds richness and flavor, contributing to that irresistible golden-brown crust.
1/4 teaspoon garlic powder (optional): A touch of garlic powder elevates the savory notes for an extra layer of deliciousness.
Salt and pepper to taste: Essential for seasoning and balancing the flavors.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps for perfectly cheesy broccoli cornbread:

Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan. This is crucial for easy removal and prevents sticking.
Steam the broccoli: Steam your broccoli florets until tender-crisp, about 5-7 minutes. Overcooked broccoli will be mushy, so keep a close eye on it. Once cooked, chop them into smaller, bite-sized pieces.
Combine the wet ingredients: In a large bowl, whisk together the melted butter, sour cream, milk, and eggs until smooth. Make sure there are no lumps of butter.
Add the dry ingredients: Add the Jiffy cornbread mix, garlic powder (if using), salt, and pepper to the wet ingredients. Stir gently until just combined. Don’t overmix; a few lumps are okay.
Fold in the broccoli and cheese: Gently fold in the chopped broccoli and shredded cheddar cheese. Be careful not to overmix, as this can make the cornbread tough.
Pour into the prepared pan: Pour the batter into the greased baking pan and spread evenly.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as ovens can vary. The top should be golden brown.
Cool slightly: Let the cornbread cool in the pan for a few minutes before slicing and serving. This allows it to set properly.

Tip: For an extra crispy top, you can broil the cornbread for the last minute of baking. Watch closely to prevent burning.

Tips for Success

To guarantee a perfectly moist and flavorful cornbread, here are some helpful tips:

Don’t overmix the batter. Overmixing develops gluten, resulting in a tough cornbread.
Use fresh broccoli for the best flavor and texture. Frozen broccoli can work, but make sure it’s completely thawed and drained before adding it to the batter.
Ensure your butter is completely melted before adding it to the wet ingredients. This helps create a smoother batter and ensures even baking.
If you prefer a sweeter cornbread, you can add a tablespoon or two of sugar to the batter.
Let the cornbread cool slightly before slicing to prevent it from crumbling.

Variations to Try

This recipe is incredibly versatile! Here are some fun variations to explore:

Spicy Cornbread: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter for a kick.
Monterey Jack Cornbread: Substitute Monterey Jack cheese for a milder, creamier flavor.
Herb Cornbread: Add a tablespoon of chopped fresh herbs like chives, parsley, or thyme for an extra layer of flavor.
Vegetarian/Vegan Adaptation: Use a vegan butter substitute, plant-based milk, and flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg) to make this recipe completely plant-based. Consider using nutritional yeast for a cheesy flavor.

Storing and Reheating

Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, simply wrap the slice in a damp paper towel and microwave for 30-60 seconds, or until heated through. Alternatively, you can reheat slices in a toaster oven until warmed and slightly crispy.

Frequently Asked Questions

Here are some answers to frequently asked questions about this delicious recipe:

Q: Can I use frozen broccoli? A: Yes, but make sure to thaw it completely and drain off any excess water before adding it to the batter. Frozen broccoli may release extra moisture, potentially making the cornbread slightly wetter.
Q: What type of cheese works best? A: Sharp cheddar is our favorite, but you can experiment with other cheeses, such as Monterey Jack, pepper jack, or a blend. Avoid very soft cheeses as they might not melt as well.
Q: How long does the cornbread last? A: Stored properly in an airtight container at room temperature, this cornbread will last for up to 3 days. In the refrigerator, it will last for up to a week. Frozen cornbread can be stored for up to 3 months.
Q: Can I make this recipe gluten-free? A: Yes, use a gluten-free cornbread mix instead of Jiffy mix to create a gluten-free version.

The Final Word

This Ultimate Cheesy Broccoli Cornbread is a game-changer. It’s the perfect combination of savory and sweet, cheesy and fresh, simple and satisfying. The moist texture and incredible flavor will leave you wanting more. So, gather your ingredients, follow the easy steps, and prepare to be amazed by this delicious recipe. Don’t forget to leave a comment below and let me know how you enjoyed it! Share your photos using #UltimateCheesyBroccoliCornbread – I can’t wait to see your creations! And please, rate the recipe – your feedback helps me improve and share even more deliciousness with you all!

Cheesy Broccoli Cornbread

A delicious twist on classic cornbread, incorporating broccoli and cheddar cheese for extra flavor and nutrition.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 8 slices

Calories 250 kcal

Equipment

8×8 inch baking pan Or similar sized baking pan
Mixing bowls

Ingredients

Dry Ingredients

1 box Jiffy cornbread mix
0.25 teaspoon Garlic powder Optional
to taste Salt
to taste Pepper

Wet Ingredients

1 cup Broccoli florets Steamed and chopped
1 cup Shredded cheddar cheese
0.5 cup Sour cream
0.25 cup Milk
2 Large eggs
0.25 cup Unsalted butter Melted

Instructions

Preheat oven to 375°F (190°C). Grease an 8×8 inch baking pan.
In a large bowl, combine the Jiffy cornbread mix, garlic powder (if using), salt, and pepper.
In a separate bowl, whisk together the sour cream, milk, eggs, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in the steamed and chopped broccoli florets and shredded cheddar cheese.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before cutting and serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the batter.