Name: Cheesy Broccoli Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 box Jiffy cornbread mix; 1 cup broccoli florets (steamed and chopped); 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup milk; 2 large eggs; 1/4 cup unsalted butter (melted); 1/4 teaspoon garlic powder (optional); Salt and pepper to taste

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Cheesy Broccoli Cornbread is a rich and satisfying twist on traditional cornbread, combining the classic Southern staple with tender broccoli, gooey cheddar cheese, and a touch of creamy sour cream. It bakes up golden and slightly crisp on the outside, with a moist, cheesy interior that pairs beautifully with any main dish or stands perfectly on its own as a savory snack.

Cheesy Broccoli Cornbread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box Jiffy cornbread mix

1 cup broccoli florets (steamed and chopped)

1 cup shredded cheddar cheese

½ cup sour cream

¼ cup milk

2 large eggs

¼ cup unsalted butter (melted)

¼ teaspoon garlic powder (optional)

Salt and pepper to taste

Directions

I preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish or cast-iron skillet.

In a large bowl, I mix together the Jiffy cornbread mix, milk, sour cream, melted butter, and eggs until fully combined.

Then, I gently fold in the steamed, chopped broccoli, shredded cheddar, and garlic powder if using, seasoning with salt and pepper.

I pour the batter into the prepared dish and spread it out evenly.

I bake it for 25-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

I let it cool for about 5 minutes before slicing and serving it warm.

Servings and timing

This recipe makes 8 servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: About 240 kcal per serving

Variations

I sometimes switch up the cheese with a sharp white cheddar or a mix of Monterey Jack and mozzarella for a different flavor. When I want a little heat, I add a pinch of crushed red pepper or finely chopped jalapeños. For a more substantial bake, I mix in a handful of cooked crumbled sausage or diced ham.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual slices in the microwave for 20–30 seconds or warm them in the oven at 325°F until heated through. If I’m storing it longer, it freezes well too — I wrap slices in foil and freeze them for up to 2 months.

FAQs

How do I know when the cornbread is done?

I look for a golden top and check that a toothpick inserted into the center comes out clean. The edges should also pull slightly away from the sides of the dish.

Can I use frozen broccoli?

Yes, I thaw and drain frozen broccoli well before chopping and adding it. It works great and saves time.

Can I make this gluten-free?

I use a gluten-free cornbread mix instead of Jiffy, and the rest of the ingredients are naturally gluten-free. Always check labels to be sure.

Can I make this ahead of time?

Yes, I bake it a day ahead and reheat it before serving. It holds up beautifully and tastes just as good.

What can I serve with cheesy broccoli cornbread?

I like serving it with chili, roasted chicken, or soups. It’s also great with scrambled eggs for breakfast or brunch.

Conclusion

Cheesy Broccoli Cornbread is a simple, flavorful way to upgrade any meal. It’s cheesy, moist, and satisfying with just the right balance of comfort and texture. I find myself reaching for this recipe again and again — it’s just that good. Whether I’m feeding a crowd or keeping it all for myself, it’s always a hit.

Recipe:

Cheesy Broccoli Cornbread

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Cheesy Broccoli Cornbread is a moist, savory twist on classic cornbread, featuring gooey cheddar, tender broccoli, and creamy sour cream for a rich, satisfying bake that's perfect for any meal.

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish or cast-iron skillet.
In a large bowl, mix together the Jiffy cornbread mix, milk, sour cream, melted butter, and eggs until fully combined.
Gently fold in the steamed, chopped broccoli, shredded cheddar, and garlic powder if using. Season with salt and pepper.
Pour the batter into the prepared dish and spread it out evenly.
Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for about 5 minutes before slicing and serving warm.