Cheesy Broccoli Cornbread recipe – This stuff is crazy good!! Self-rising cornmeal mix, flour, buttermilk, eggs, chopped broccoli, cheddar, and oil. Bake in an iron skillet for the best cornbread you’ve ever eaten! Great with grilled meats, BBQ, soup, stews, and chili.
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Pin This RecipeEasy Homemade Cornbread Recipe
This Broccoli Cheddar Cornbread is a family favorite! Super simple to make from scratch and the whole family loves it! Southern buttermilk cornbread loaded with broccoli and cheese. I don’t even like broccoli and I ate two big slices of this bread. SO much amazing flavors! One bite and you’ll never use a box of jiffy mix again!
How to Make Cheesy Broccoli Cornbread
This cornbread is super easy to make with only a few simple ingredients. Place canola oil in the bottom of a cast-iron skillet. Place the skillet in a cold oven. Preheat the oven to 425ºF. In a large bowl, stir together cornmeal mix, flour, eggs, and buttermilk. Stir in chopped broccoli and shredded cheddar cheese. Remove the skillet from the oven. Pour batter into the hot skillet and bake until golden brown.
Helpful Tips & Frequently Asked Questions
- I use White Lily Buttermilk Enriched White Cornmeal Mix Self-Rising.
- This recipe does NOT use a box of Jiffy Corn Muffin Mix.
- I use fresh broccoli florets. Feel free to substitute frozen broccoli.
- If using frozen broccoli, thaw and drain it before adding it to the batter.
- Feel free to add chopped fresh onion to the batter.
- Preheating the cast-iron skillet in the oven with oil will give the cornbread a wonderful outer crust.
- If you don’t have a 12-inch cast-iron skillet, you can bake the bread in a 9×13-inch baking pan.
- Can I freeze Broccoli Cornbread? Yes! Bake the bread and cool completely. Wrap the bread in plastic wrap and place it in a freezer bag and freeze. The bread will keep up to 3 months in the refrigerator.
- Thaw and reheat in the microwave or covered in aluminum foil in the oven.
- Store leftovers in an airtight container in the fridge.
What Goes with Broccoli Cornbread
This cornbread goes with everything – grilled meats, barbecue, and casseroles. We especially love it slathered with butter with soup, beef stew, and chili. This makes a lot of bread, so it would be a great side dish for potlucks and cookouts. Whip up a batch ASAP! You won’t be disappointed.
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Broccoli Cheddar Cornbread
Ingredients:
- 2 Tbsp vegetable oil
- 2 cups Enriched Self-Rising Buttermilk White Cornmeal Mix
- 1 cup all-purpose flour
- 2 large eggs
- 3 cups buttermilk
- 2 cups chopped broccoli florets
- 1½ cups cheddar cheese
Instructions:
- Pour vegetable oil into a 12-inch iron skillet. Place into a cold oven and preheat to 425ºF.
- In a large bowl, whisk together cornmeal mix, flour, eggs, and buttermilk. Whisk until smooth. Stir in broccoli and cheese.
- Once oven has preheated, remove skillet from oven. Pour cornbread batter into hot skillet.
- Return skillet to oven and bake for 35 or 40 minutes.
Notes:
- use White Lily Buttermilk Enriched White Cornmeal Mix Self-Rising.
- This recipe does NOT use a box of Jiffy Corn Muffin Mix.
- I use fresh broccoli florets. Feel free to substitute frozen broccoli.
- If using frozen broccoli, thaw and drain it before adding it to the batter.
- Feel free to add chopped fresh onion to the batter.
- Preheating the cast-iron skillet in the oven with oil will give the cornbread a wonderful outer crust.
- If you don’t have a 12-inch cast-iron skillet, you can bake the bread in a 9×13-inch baking pan.
- Can I freeze Broccoli Cornbread? Yes! Bake the bread and cool completely. Wrap the bread in plastic wrap and place it in a freezer bag and freeze. The bread will keep up to 3 months in the refrigerator.
- Thaw and reheat in the microwave or covered in aluminum foil in the oven.
- Store leftovers in an airtight container in the fridge.
Steph
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