Cheesy Broccoli Cornbread – Easy, Moist & Flavorful

This cheesy broccoli cornbread is the perfect side dish that’s moist, savory, and incredibly simple to make!

Whether you’re serving it at a holiday table, a weeknight dinner, or a potluck gathering, this broccoli cheddar cornbread is a flavorful twist on the classic. Using Jiffy cornbread mix, it comes together in minutes and packs plenty of cheesy, veggie-packed goodness in every bite.

Why You’ll Love This Cheesy Broccoli Cornbread

• Quick and easy using boxed cornbread mix

• Rich in cheesy, buttery flavor with steamed broccoli

• Perfect side for soups, chili, or barbecue

• Kid-friendly and great for sneaking in vegetables

• Can be made ahead and reheated without drying out

Ingredients

Here’s what you’ll need for this easy cornbread recipe:

• 1 box Jiffy cornbread mix

• 1 cup broccoli florets, steamed and chopped

• 1 cup shredded cheddar cheese

• (Optional add-ins: 1 egg, ⅓ cup milk, ¼ cup sour cream for extra richness)

‍ How to Make Cheesy Broccoli Cornbread

✅ Step 1: Prep Your Ingredients

• Preheat oven to 375°F (190°C).

• Steam the broccoli until tender (about 5–6 minutes), then chop finely.

• Shred your cheddar cheese and set aside.

✅ Step 2: Mix the Batter

• In a large bowl, prepare the Jiffy cornbread mix according to package instructions.

• Fold in the chopped broccoli and cheddar cheese.

• For extra moisture, you can also add sour cream or an additional egg.

✅ Step 3: Bake

• Pour the mixture into a greased 8×8-inch baking pan.

• Bake for 25–30 minutes or until golden on top and a toothpick comes out clean.

• Let cool slightly before slicing and serving.

Serving Suggestions

This broccoli cornbread is a versatile dish that goes well with:

• Chili or beef stew

• Grilled meats like chicken or ribs

• A fresh green salad

• Topped with a dollop of butter or honey for extra flavor

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in the microwave or oven at low heat.

• Can be frozen for up to 2 months (wrap tightly).

For more details, visit the full recipe

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