Cheesy Broccoli Cornbread
Creamy, cheesy, and comfortingly simple—this Cheesy Broccoli Cornbread is the easy, cozy side dish you didn’t know you needed.
Servings: 8 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 1 box Jiffy cornbread mix 7.5-ounce box
Wet Ingredients
- 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
Seasoning
- Salt To taste
- Pepper To taste
Instructions
- 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.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 1mg