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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 minutes
Cook Time 30 minutes

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
  

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.