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Cornbread with Cheddar and Broccoli » Simple and Healthy Recipe! ✅

Broccoli Cheese Cornbread Recipe – This is insane! Mix of self-rising cornmeal, flour, buttermilk, egg, chopped broccoli, cheddar cheese and oil. Bake in a cast iron skillet for the best cornbread you’ve ever had! Excellent with grilled meats, barbecues, soups, stews and chillies.

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easy homemade cornbread recipe

This Broccoli Cheddar Cornbread is a family favorite! Super simple to make from scratch and the whole family loves it! Southern buttermilk cornbread loaded with broccoli and cheese. I don’t even like broccoli and I ate two big slices of this bread. So many amazing flavors! One bite and you’ll never use a box of Jiffy mixes again!

How to Make Broccoli Cheese Cornbread

This cornbread is super easy to make with just a few simple ingredients. Place the canola oil in the bottom of a cast iron skillet. Put the pan in a cold oven. Preheat oven to 425ºF. In a large bowl, whisk together the cornmeal mixture, flour, eggs, and buttermilk. Combine chopped broccoli and grated cheddar cheese. Remove skillet from oven. Pour batter into hot skillet and cook until golden brown.

Helpful tips and frequently asked questions

  • I use White Lily Butter Enriched White Cornmeal Mix with Yeast.
    • This recipe does NOT use a box of Jiffy Corn Muffin Mix.
  • I use fresh broccoli florets. Feel free to substitute frozen broccoli.
    • If using frozen broccoli, thaw and drain before adding to batter.
  • Feel free to add the fresh chopped onion to the batter.
  • Preheating the cast iron skillet in the oven with oil will give the cornbread a wonderful outer crust.
    • If you don’t have a 12-inch cast iron skillet, you can bake bread in a 9×13-inch pan.
  • Can I freeze broccoli cornbread? Yes! Remove the bread and let it cool completely. Wrap bread in cling film and place in a freezer bag and freeze. Bread can be kept for up to 3 months in the refrigerator.
    • Thaw and reheat in the microwave or cover with foil in the oven.
  • Store leftovers in an airtight container in the refrigerator.

What goes well with broccoli cornbread

This pan de elote goes with everything: grilled meats, barbecues and stews. We especially love it spread in butter with soup, braised beef, and chili. This makes a lot of bread, so it would be a great side dish for potlucks and barbecues. Prepare a batch ASAP! You will not be disappointed.

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Cheddar Cornbread with Broccoli

Performance: 10 people

Preparation time 5 min

Cooking time 35 min

Total time 40 minutes

Broccoli Cheese Cornbread Recipe – This is insane! Mix of self-rising cornmeal, flour, buttermilk, egg, chopped broccoli, cheddar cheese and oil. Bake in a cast iron skillet for the best cornbread you’ve ever had! Excellent with grilled meats, barbecues, soups, stews and chillies.

  • 2 tablespoons vegetable oil
  • 2 cups enriched self-rising white cornmeal mix
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 cups buttermilk
  • 2 cups chopped broccoli florets
  • 1 ½ cups cheddar cheese
  • Pour vegetable oil into a 12-inch cast iron skillet. Place in a cold oven and preheat to 425ºF.

  • In a large bowl, whisk together the cornmeal mixture, flour, eggs, and buttermilk. Beat until smooth. Combine the broccoli and cheese.

  • Once the oven is preheated, remove the pan from the oven. Pour the cornbread batter into the hot skillet.

  • Return pan to oven and bake for 35 to 40 minutes.

  • use White Lily Yeast Whey Enriched White Cornmeal Mix.
    • This recipe does NOT use a box of Jiffy Corn Muffin Mix.
  • I use fresh broccoli florets. Feel free to substitute frozen broccoli.
    • If using frozen broccoli, thaw and drain before adding to batter.
  • Feel free to add the fresh chopped onion to the batter.
  • Preheating the cast iron skillet in the oven with oil will give the cornbread a wonderful outer crust.
    • If you don’t have a 12-inch cast iron skillet, you can bake bread in a 9×13-inch pan.
  • Can I freeze broccoli cornbread? Yes! Remove the bread and let it cool completely. Wrap bread in cling film and place in a freezer bag and freeze. Bread can be kept for up to 3 months in the refrigerator.
    • Thaw and reheat in the microwave or cover with foil in the oven.
  • Store leftovers in an airtight container in the refrigerator.

Stephen

Remember this recipe.

Pin this recipe to your favorite bulletin board now to remember it later!

write down this recipe

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