Broccoli Cornbread Recipe (With Variations)

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/19
Broccoli cornbread

The Spruce 
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
64 Calories
3g Fat
4g Carbs
5g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 64
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 73mg 24%
Sodium 153mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Protein 5g
Calcium 40mg 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.

Ingredients

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-by-13-by-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.

    Add egg to flour
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  4. Stir in the drained broccoli, chopped onion, and cottage cheese.

    Stir in broccoli
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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.

    Bake
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  7. Serve and enjoy!

Variations

  • 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.

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