Broccoli Cornbread (With Variations)

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/7/21
Broccoli cornbread

The Spruce

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 12 servings
Yield: 1 cornbread

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.

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Ingredients

  • 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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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.
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.)