Description
This Cheesy Broccoli Cornbread combines the classic comfort of cornbread with the savory flavors of sharp cheddar cheese and nutritious steamed broccoli. Perfect as a hearty side dish or a tasty snack, this recipe is quick to prepare and baked to golden perfection, offering a delightful balance of cheesy goodness and vegetable freshness.
Ingredients
Scale
Dry Ingredients
- 1 box cornbread mix (8.5 oz)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients and Add-ins
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 1 cup broccoli florets, steamed and chopped
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 of the cornbread.
- Prepare Batter: In a large bowl, prepare the cornbread mix according to the package instructions, adding milk, eggs, and melted butter. Mix well until smooth and combined.
- Add Flavorings and Veggies: Stir in the shredded sharp cheddar cheese, steamed and chopped broccoli, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and spread it out evenly to ensure uniform baking and browning.
- Bake: Bake the batter in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown.
- Cool and Serve: Allow the cornbread to cool for a few minutes after baking before cutting into squares. Serve warm for the best flavor and texture.
Notes
- Steaming the broccoli before adding to the batter ensures it is tender and evenly cooked in the cornbread.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- You can substitute melted butter with oil if preferred, but butter adds richness to the cornbread.
- For added texture, consider mixing in some corn kernels or chopped onions.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
