Name: Cheesy Broccoli Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 box Jiffy cornbread mix (7.5-ounce box); 1 cup Broccoli florets (Steamed and chopped); 1 cup Shredded cheddar cheese; 1/2 cup Sour cream; 1/4 cup Milk; 2 large Eggs (Room temperature); 1/4 cup Unsalted butter (Melted and slightly cooled); 1/4 teaspoon Garlic powder (Optional); Salt (To taste); Pepper (To taste)

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Creamy, cheesy, and comfortingly simple—this Cheesy Broccoli Cornbread is the easy, cozy side dish you didn’t know you needed. Fluffy cornbread studded with tender broccoli and pockets of melted cheddar brings a perfect mix of sweet corn flavor and savory richness. It bakes in under an hour, pairs with nearly anything, and doubles as a quick weeknight meal or a potluck star.

Fun fact: cornbread started as a Native American staple long before it became a Southern favorite, and adding veggies like broccoli is a modern twist that sneaks nutrition into something everyone loves. If you enjoy bright, crunchy sides like this one, you might also appreciate a refreshing twist on a broccoli salad like this Amish broccoli salad. This recipe stands out for its simplicity, short prep time, and family-friendly appeal—no fancy techniques, just good flavors. Ready to bake something warm and comforting? Let’s get cooking.

What is Cheesy Broccoli Cornbread?

What’s in a name? Cheesy Broccoli Cornbread is exactly what it sounds like: classic cornbread upgraded with cheesy goodness and little green florets. Curious how a humble bread turned into a veggie-packed comfort food—was it a midweek hack or a creative potluck swap? Maybe both. Imagine someone saying “the way to a man’s heart is through his stomach,” then sneaking extra broccoli into the mix to win over picky eaters—now that’s culinary romance.

This version balances fluffy corn batter with melty cheddar and tender broccoli so every slice is savory, moist, and satisfying. Give it a try and see why people keep coming back for seconds.

Why You’ll Love This

Family-friendly crowd pleaser: Melty cheese and soft cornbread texture make this a hit with kids and adults alike.
Budget-friendly comfort: Using a boxed cornbread mix keeps costs low while stretching the meal with broccoli and dairy you likely already have.
Flavorful texture contrast: The sweet corn flavor, savory cheddar, and mild broccoli create a pleasing flavor triangle; the sour cream adds moisture and a subtle tang that keeps the loaf tender.

If you loved our savory vegetable bites, try pairing this with other easy side ideas like our baked cheesy zucchini bites for more veggie-forward comfort. This cornbread is comforting, economical, and full of flavor—make it tonight.

How to Make:

Quick Overview

This recipe is intentionally simple: mix a boxed cornbread base with a few fresh ingredients, fold in steamed broccoli and shredded cheese, bake until golden, and serve warm. It’s perfect for cooks of any skill level.

Simplicity of preparation: One mixing bowl, no special equipment.
Taste and texture: Moist, slightly sweet cornbread with pockets of cheese and tender broccoli.
Standout element: The sour cream and melted butter make the crumb rich and creamy.
Time: Prep about 10 minutes, bake 25 to 30 minutes — total about 35 to 45 minutes.

Ingredients

1 box Jiffy cornbread mix (7.5-ounce box)
1 cup broccoli florets, steamed and chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 large eggs, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 teaspoon garlic powder (optional)
Salt and pepper to taste

Directions

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or nonstick spray.
In a large bowl, combine the Jiffy cornbread mix, milk, sour cream, melted butter, and eggs. Stir until the mixture is smooth and fully combined, scraping the bowl so there are no dry pockets.
Fold in the steamed, chopped broccoli and shredded cheddar cheese. If using, add the garlic powder. Season with a pinch of salt and a few grinds of black pepper; taste the batter if desired and adjust.
Pour the batter into the prepared baking dish or skillet and spread it evenly with a spatula so the top is level.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven and let the cornbread cool for about 5 minutes to set. Slice into squares or wedges and serve warm.

Cheesy Broccoli Cornbread

What to Serve With

Hearty soups: Serve with tomato soup, chicken noodle, or a creamy potato soup for a filling meal.
Proteins: Pairs well with roasted chicken, grilled pork chops, or barbecued ribs for a comfort-food plate.
Salads: A crisp green salad or a tangy coleslaw balances the richness of the cornbread.
Sauces and spreads: Offer a dollop of Greek yogurt, extra sour cream, or a drizzle of honey-butter for contrast.
Drinks: Iced tea, a light lager, or a sparkling lemonade complement the savory-sweet flavors.

Top Tips for Perfecting

Steam broccoli briefly: Overcooked broccoli gets mushy; steam 3 to 4 minutes until bright green and tender-crisp, then chop.
Shred your own cheese: Freshly shredded cheddar melts more smoothly than pre-shredded varieties.
Don’t overmix: Stir until just combined to keep the cornbread light and tender.
Add mix-ins wisely: Swap cheddar for pepper jack for spice, or stir in cooked bacon bits for extra savory depth.
Cast-iron option: Baking in a preheated cast-iron skillet gives a crisper edge and rustic presentation.
Avoid soggy bottoms: If your batter seems wet, bake a few extra minutes; the toothpick test is your best guide.

Storing and Reheating Tips

Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat slices in a 350°F (175°C) oven for 8 to 10 minutes to maintain crisp edges, or microwave individual portions for 30 to 60 seconds for a quick fix. To refresh texture, reheat briefly in a dry skillet for a golden crust.

FAQs

Can I use fresh corn in this recipe instead of boxed mix?
Yes. If using fresh or frozen corn and making cornbread from scratch, substitute a homemade cornbread batter of similar volume. Adjust moisture slightly since boxed mixes are formulated for a certain consistency.

Can I make this gluten-free?
To make it gluten-free, use a gluten-free cornbread mix labeled for baking. Ensure all other ingredients are certified gluten-free.

How do I prevent the broccoli from making the cornbread soggy?
Steam broccoli until just tender, then pat dry before chopping and folding into the batter. Excess moisture is the main cause of sogginess.

Can I prepare this ahead of time?
You can assemble the batter and refrigerate it for up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes to the bake time.

Is it possible to make this dairy-free?
Yes. Use dairy-free margarine or melted coconut oil, a dairy-free sour cream alternative, and a vegan cheddar substitute. Texture will vary slightly.

Can I add other vegetables or proteins?
Absolutely. Diced bell peppers, cooked corn kernels, or cooked sausage or bacon work well—just monitor the overall moisture and bake time.

Conclusion

Cheesy Broccoli Cornbread is a simple, satisfying twist on classic cornbread that brings veg-friendly nutrition and crowd-pleasing cheese to the table. It’s quick to prepare, budget-friendly, and versatile enough to serve as a side or a standalone comfort dish. If you want inspiration for variations or similar comforting bakes, check out this Cheesy Broccoli Cornbread – Spicy Southern Kitchen and this Broccoli Cornbread with Cheese Recipe for ideas and twists that complement the method above. Give this recipe a try, share it with family, and enjoy warm slices that disappear fast.