Easy Cheesy Broccoli Cornbread

Learn how to make Easy Cheesy Broccoli Cornbread! This recipe is a tasty alternative to just regular cornbread.

Cornbread is one of my favorite sides. Over the winter break, I made cornbread weekly to go with a big pot of chili.

I definitely prefer moist cornbread these days since learning the tip of adding either sour cream or cottage cheese to the mix! My Cast Iron Skillet Cornbread includes sour cream. Without it, the cornbread turns out too dry.

You can also get creative with adding ingredients to cornbread. For example, we added bacon to this cornbread recipe.

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Today, I’m sharing a way to include fresh broccoli in your cornbread mix! Adding vegetables to recipes is a popular way to get your family and kids to get their veggies in!

I hope you enjoy this recipe as much as we do!

If you are looking for a gluten-free cornbread, try our Gluten Free Cornbread Muffins. There are so many great options for cornbread!

What goes with broccoli cornbread?

There are many different things that can go well with broccoli cornbread. One option is to serve it with a side of roasted vegetables.

Another option is to pair it with a salad. And, of course, you can always enjoy it on its own as a delicious and hearty snack.

No matter what you choose to do, broccoli cornbread is sure to be a hit!

Why put cottage cheese in cornbread?

There are a few reasons why cottage cheese works well in cornbread.

First, cottage cheese is a good source of protein and fat, which helps to keep the cornbread moist.

Second, the acidity of cottage cheese helps to balance the sweetness of the cornbread.

Finally, the cottage cheese adds a nice creamy texture to the cornbread.

How to store leftover cheesy broccoli cornbread

If you have leftover cornbread, you can store it in an airtight container. Cornbread will last for a few days stored this way.

You can also freeze cornbread for longer storage. To reheat cornbread, wrap it in foil and place it in a 350 degree oven until warm.

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Easy Cheesy Broccoli Cornbread

Supplies:

• 9X13 casserole dish
• non-stick cooking spray
• large mixing bowl
• measuring cups
• whisk
• chopping knife
• cutting board

Ingredients:

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• 1 cup cottage cheese
• ¾ cup butter, melted
• 4 eggs, lightly beaten
• 2 (8.5 ounce) packages cornbread mix
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 onion, chopped fine
• 2 cups shredded cheddar cheese, divided

Directions:

Preheat the oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.

In a large mixing 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.