This moist and flavorful broccoli cornbread is easy to whip up with just 6 simple ingredients and is a great way to add extra veggies to a meal!
Broccoli Cornbread
This six-ingredient broccoli cornbread recipe is so easy to make and can go with so many meals. It’s also perfect for summer potlucks or on the holiday dinner table.
When I recently served this to my grandchildren, the girls, ages 5 to 15, loved it. So, it seems not only will the adults enjoy it but children too! What a great way to sneak some veggies into the kids’ meal!
And what’s not to love?! Cornbread is great on its own, but the addition of the cottage cheese and broccoli make it richer, moister, and even more delicious. It becomes more of a side dish instead of just a bread!
We love this broccoli cornbread served with grilled or roasted meat or alongside a salad. It pairs perfectly with meats like our famous Oven Baked Country Style Pork Ribs or our Old-fashioned Meatloaf.
Broccoli cornbread is best fresh out of the oven. It’s easy to assemble and the total cooking time, including the broccoli is about 40 minutes.
You know it’s done when your kitchen smells divine and the top of the cornbread is lightly browned. Like a cake, you’ll know it’s done when a toothpick comes out clean.
Related: For another fabulous corn recipe, try our Southern Fried Corn!
Ingredients
- 8-ounce box of Jiffy Corn Muffin mix
- 8 ounces small curd cottage cheese
- ½ cup chopped onion
- 4 eggs, beaten
- 10-ounce bag frozen chopped broccoli or broccoli florets, cooked
- 1 ½ sticks of butter, melted
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Helpful Kitchen Tools
- 9×13″ baking pan or baking dish
- Large mixing bowl
Instructions
To Prep: Preheat oven to 400 degrees F and grease a 9×13 inch baking pan.
- Cook and drain excess moisture from broccoli.
- Blend the jiffy mix, cottage cheese, eggs, and melted butter in a large bowl.
- Stir cooked broccoli and onions into the cornbread mixture.
- Pour batter into your prepared pan and bake for 20 to 25 minutes.
Prep Tips
- Broccoli – Our original recipe calls for frozen broccoli, but you can substitute with fresh broccoli if you like. If using fresh broccoli florets, you’ll want to steam them first to soften, then drain any liquid before adding to the batter.
- Serving – I like to serve this cornbread cut up into neat squares stacked on a plate. Once cooked and slightly cooled, you can invert the baking pan onto a cutting board. Then you can cut into 12 pieces for easy serving.
- Storage – If you have any leftovers, you can wrap the pan with aluminum foil or plastic wrap and keep in the refrigerator for up to 3 days. Wrapping the pan prevents the bread from absorbing moisture and other flavors from the fridge. Broccoli cornbread can also be frozen for up to 3 months in an airtight container or freezer bag. If freezing, I recommend wrapping individual slices in plastic before placing them in a freezer bag, so you can reheat a slice at a time.
- To Reheat – Remove the cornbread from the fridge allow it to come to room temperature for about 30 minutes. Then, you can either microwave for a few seconds it or bake it in a preheated oven or toaster oven, until warmed through.
More Homemade Bread Recipes To Try
- Banana Friendship Bread
- Copycat Red Lobster Cheddar Bay Biscuits
- Old Fashioned Dinner Rolls
- Grandma Lucy’s Zucchini Bread
- Maple Walnut Banana Bread
Broccoli Cornbread Recipe (Printable Recipe Card)
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Broccoli Cornbread
Equipment
- large mixing bowl
- 9 X 13 baking pan
Ingredients
- 1 box Jiffy Cornbread mix
- 4 eggs beaten
- 8 ounces cottage cheese
- 1 1/2 cups butter melted
- 1/2 cup onion chopped
- 10 ounces frozen broccoli cooked and drained
Instructions
- Cook and drain broccoli.
- Blend the cornbread mix, cottage cheese, eggs, and butter in a mixing bowl.
- Stir in cooked broccoli and onions.
- Pour into a greased 9X13 baking dish and bake at 400 for 20 to 25 minutes.
Notes
Nutrition
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