Broccoli Cheddar Cornbread

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You’ll love this savory and delicious recipe that takes the classic combination of broccoli and cheddar cheese and combines it with cornbread. This tasty Broccoli Cheddar Cornbread recipe is sure to become a family favorite.

There’s no hard work involved with assembling this recipe – you can whip it up in a matter of minutes! This makes it perfect for a busy weeknight or even as a last-minute dish for a potluck. You’ll use boxed cornbread mix and frozen broccoli along with grated cheese, which you can buy pre-shredded if you’re really in a hurry!

This yummy Broccoli Cheddar Cornbread is also a fabulous way to get a green veggie into your kids since it isn’t the dominant star of the recipe. Even kids that say they don’t like broccoli will gobble this cornbread down in record time. It’s a cheesy cornbread recipe that just happens to have broccoli in it!

This Broccoli Cheddar Cornbread works perfectly as a side dish for chili, soup, pork chops, BBQ, or just on its own. It’s even great as a snack – just bake it in a muffin tin for an easy grab-and-go treat!

Should I use frozen broccoli or fresh broccoli?

You can use either. For convenience, just toss in a package of frozen. If you don’t want to thaw and drain the frozen chopped broccoli that comes in a solid block, just get a frozen package that’s made up of florets. You can thaw them just a bit in your microwave to make them a little easier to chop into smaller bites. There’s no draining required because there’s no water accumulation with a frozen package of broccoli florets. If you use fresh broccoli, again, just chop the florets into bite-sized pieces and you’re good to go.

What can I substitute for cheddar cheese?

If you don’t have cheddar cheese on hand or you just don’t like it, try pepper jack cheese for a little zing. You definitely want a cheese that’s hard enough to grate and shred, so even a block of Swiss or Gruyere would be good. And if you’re really adventurous, combine a few varieties!

What can I substitute for the cottage cheese?

If you need to substitute something for cottage cheese, use sour cream. Whatever you do, don’t leave this ingredient or its substitute out. This is what helps make the recipe moist, creamy and fluffy.

Pour all ingredients into a casserole dish, and sprinkle cheddar cheese over it.

Pull out of the oven after testing with a toothpick that comes out clean.

Let stand for 5-10 minutes, cut into chunks or slices. You can also serve with butter if you like.

This casserole makes the most delicious golden crust. I love the corner piece the best!

Slice it up and serve on a serving platter.

How to store Broccoli Cheddar Cornbread

Serve it warm, and any leftovers should be stored in the refrigerator due to the egg, butter, and cheese content. Just cover it with foil or plastic wrap and it will keep for up to 4 days. To reheat individual slices, microwave them at short intervals until warm. This Broccoli Cheddar Cornbread also tastes amazing cold, straight out of the fridge!

Are leftovers of Broccoli Cheddar Cornbread freezable?

Absolutely! Leftovers will keep for up to 3 months in the freezer in an airtight container or a freezer-friendly Ziploc bag. Thaw and reheat in the microwave or on a low setting in the oven before serving.

Ingredients

1 cup cottage cheese

¾ cup butter, melted

4 eggs, lightly beaten

2 (8.5 ounce) packages cornbread mix

1 (10 ounces) package frozen chopped broccoli, thawed and drained

1 onion, chopped fine

2 cups shredded cheddar cheese, divided

Directions

1. Preheat the oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the cottage cheese, butter, eggs, cornbread mix until well blended.
3. Stir in the cornbread mix. Then, add the broccoli, onion, and 1 ½ cup cheese.
4. Spread the batter in the prepared casserole dish and top with the remaining cheese.
5. Bake for 35 to 40 minutes or until the cornbread is puffed and golden.
6. Remove from the oven and cool slightly before slicing and serving.

This hearty Broccoli Cheddar Cornbread recipe is a delicious comfort good option when you need a savory side dish. It’s perfect for chilly weather since it pairs nicely with soups and stews. It’s great in the summer when you need a quick side for picnics and BBQs. It’s awesome in the fall for game days and with chili. It’s tasty in the spring as a sidekick with ham. This Broccoli Cheddar Cornbread is a quick, easy, and tasty recipe for all seasons!

Related Recipes

• Honey Cornbread Muffins
• Cornbread Sausage Stuffing
• Ham And Broccoli Pasta Bake
• Best Broccoli Bacon Salad
• Beef And Broccoli
• Holiday Green Bean Cheddar Casserole

			

			

				
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			Yield: 12 servings
	
	
	
Broccoli Cheddar Cornbread


			

			


			

			Prep Time: 
			10 minutes 
		
			

			Cook Time: 
			40 minutes 
		
			

			Total Time: 
			50 minutes 
		
	

		

			
You’ll love this savory and delicious recipe that takes the classic combination of broccoli and cheddar cheese and combines it with cornbread. This tasty Broccoli Cheddar Cornbread recipe is sure to become a family favorite.
		
		


		

			
				Print			
		

					

				

			
			
	

		
Ingredients

											

									

						1 cup cottage cheese					
									

						¾ cup butter, melted 					
									

						4 eggs, lightly beaten					
									

						2 (8.5 ounce) packages cornbread mix					
									

						1 (10 ounces) package frozen chopped broccoli, thawed and drained					
									

						1 onion, chopped fine					
									

						2 cups shredded cheddar cheese, divided					
							
			
		

		

		
Instructions
		
Preheat the oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
In a large bowl, mix together the cottage cheese, butter, eggs, cornbread mix until well blended.
Stir in the cornbread mix. Then, add the broccoli, onion, and 1 ½ cup cheese.
Spread the batter in the prepared casserole dish and top with the remaining cheese.
Bake for 35 to 40 minutes or until the cornbread is puffed and golden.
Remove from the oven and cool slightly before slicing and serving.
	
	

		
	
			

			
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Nutrition Information

					
Yield
 12
		
					
Serving Size
 1
		
		
Amount Per Serving

		Calories 234Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 114mgSodium 325mgCarbohydrates 4gFiber 0gSugar 2gProtein 9g	

	



	

		

	

		

			
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