QUICK BROCCOLI & CHEESE CORNBREAD

 


I prepare this cornbread multiple times a month, typically to serve alongside soup or as a meal on its own.

INGREDIENTS

  • 2 (8.5–9 oz) boxes or bags cornbread mix (any brand)
  • 4 eggs
  • 1 cup sour cream
  • 3/4 cup butter, melted
  • 12 ounces frozen broccoli, thawed, well-drained, and chopped into small pieces
  • 3/4 cup diced onion
  • 1 1/2 cups shredded cheddar cheese, divided (1 cup + 1/2 cup)

DIRECTIONS

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, beat together eggs, sour cream, and melted butter until smooth and well combined.
  3. Stir in cornbread mix just until combined. Do not overmix.
  4. Fold in chopped broccoli, diced onion, 1 cup cheddar cheese, and mix gently until evenly distributed.
  5. Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup cheddar cheese over the top.
  6. Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool for 10 minutes before slicing and serving warm.

NOTES

  • Make sure broccoli is fully thawed, well-drained, and chopped small to avoid excess moisture and uneven texture.
  • For best texture, stir batter just until combined—overmixing can make cornbread dense.
  • This recipe is more like a cornbread casserole than traditional dry cornbread due to the sour cream, cheese, and vegetables.
  • Some bakers substitute cottage cheese or milk for sour cream with good results, but sour cream gives the richest texture.

 Print Recipe

BROCCOLI CHEESE CORNBREAD






INGREDIENTS

  • 2 (8.5–9 oz) boxes or bags cornbread mix (any brand)
  • 4 eggs
  • 1 cup sour cream
  • 3/4 cup butter, melted
  • 12 ounces frozen broccoli, thawed, well-drained, and chopped into small pieces
  • 3/4 cup diced onion
  • 1 1/2 cups shredded cheddar cheese, divided (1 cup + 1/2 cup)

DIRECTIONS

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, beat together eggs, sour cream, and melted butter until smooth and well combined.
  3. Stir in cornbread mix just until combined. Do not overmix.
  4. Fold in chopped broccoli, diced onion, 1 cup cheddar cheese, and mix gently until evenly distributed.
  5. Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup cheddar cheese over the top.
  6. Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool for 10 minutes before slicing and serving warm.

NOTES

  • Make sure broccoli is fully thawed, well-drained, and chopped small to avoid excess moisture and uneven texture.
  • For best texture, stir batter just until combined—overmixing can make cornbread dense.
  • This recipe is more like a cornbread casserole than traditional dry cornbread due to the sour cream, cheese, and vegetables.
  • Some bakers substitute cottage cheese or milk for sour cream with good results, but sour cream gives the richest texture.