Broccoli Cornbread (With Variations)

Broccoli cornbread

The Spruce

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 12 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
212 Calories
16g Fat
13g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 212
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 42%
Cholesterol 100mg 33%
Sodium 279mg 12%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 5g
Protein 6g
Vitamin C 16mg 79%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Broccoli and cottage cheese make this cornbread super moist, delicious, and nutritious. This recipe is the Mississippi version of the popular broccoli cornbread. It's easy to make with a Jiffy corn muffin mix.

It's an excellent bread to take along to a potluck or for a tailgating event. It goes well with beans, chili, and greens. Add some cheddar or Monterey Jack cheese to the broccoli cornbread if you like.


  • 2 boxes Jiffy corn muffin mix, or similar

  • 4 large eggs, beaten

  • 6 ounces (12 tablespoons) unsalted butter, or margarine, melted

  • 1 (10-ounce) package broccoli, thawed, drained, and chopped

  • 1 medium onion, chopped

  • 1 cup cottage cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for broccoli cornbread
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  2. Heat the oven to 375 F (190 C/Gas 5). Grease a 9 x 13 x 2-inch baking pan.

    Grease pan
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  3. Combine the corn muffin mixes in a bowl with the beaten eggs and melted butter. Mix well.

    Adding beaten eggs to flour mixture.
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  4. Stir in the drained broccoli, chopped onion, and cottage cheese.

    Stir in broccoli, cottage cheese, and onion.
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  5. Pour into the prepared baking pan.

    Pour into baking pan
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  6. Bake in the preheated oven for 35 to 40 minutes, or until lightly browned.

    Casserole baked in oven.
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  • Add 1 cup of cheddar or Monterey Jack cheese to the cornbread, and sprinkle extra shredded cheese over the top before it goes into the oven.
  • Use fresh broccoli. Steam about 1 1/2 to 2 cups of chopped broccoli or small florets in a small amount of water for about 4 to 5 minutes, or until just tender. Let the broccoli cool and then add it to the batter.
  • Add 1/4 to 1/2 teaspoon of onion powder for a more pronounced onion flavor. Chopped green onions may be added as well.
  • Bake the batter in muffin cups for about 18 to 22 minutes, or until golden brown.