Description
This Cheesy Broccoli Cornbread is a savory and satisfying twist on classic cornbread, packed with sharp cheddar cheese and nutritious broccoli florets. Perfect as a side dish or a snack, it combines the comforting flavors of cornbread with a cheesy, vegetable-rich boost for a deliciously moist and flavorful bake.
Ingredients
Scale
Base Ingredients
- 1 box cornbread mix (8.5 oz)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1 cup broccoli florets, steamed and chopped
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease or line a 9×9-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Prepare Batter: In a large bowl, mix the cornbread mix with milk, eggs, and melted butter as per the package instructions, stirring until the batter is smooth and well combined.
- Add Cheese and Broccoli: Gently fold in the shredded cheddar cheese, steamed and chopped broccoli, garlic powder, onion powder, salt, and pepper to evenly distribute the flavors throughout the batter.
- Pour Batter: Transfer the batter to the prepared baking dish, spreading it evenly to ensure uniform cooking and a consistent texture.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown, signaling that the cornbread is cooked through.
- Cool and Serve: Allow the cornbread to cool for a few minutes to set before cutting into squares. Serve warm or at room temperature as a delicious side or snack.
Notes
- Steaming the broccoli before adding helps ensure it cooks properly and retains its bright color and nutrients.
- You can substitute sharp cheddar with your preferred cheese like Monterey Jack or a spicy pepper jack for a different flavor profile.
- Optional: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
- For a gluten-free option, use a certified gluten-free cornbread mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain freshness.
