This Broccoli Cheese Cornbread smells like buttery comfort the moment it comes out of the oven, with a tender crumb and pockets of gooey cheddar mingling with sweet corn flavor.
I love making it on Sunday evenings when I want something hearty for the week, or on busy weeknights when the family needs a veggie-packed dinner that feels special.
SaveOne bite and my kids ask for seconds, and I love how the broccoli keeps it light enough to pair with soup, chili, or classic roasted chicken.
Broccoli Cheese Cornbread Recipe
Ingredients
Instructions
- Preheat and prepare the pan
Preheat your oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan with softened butter, or line it with parchment paper for easy removal.
- Whisk dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and fine salt until evenly combined.
- Combine wet ingredients
In a separate bowl, beat the eggs, then whisk in the milk and melted cooled butter until smooth.
- Make the batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be thick and slightly lumpy.
- Prepare broccoli and cheese
Pat the chopped broccoli dry with a paper towel to remove excess moisture, then stir it into the batter along with the shredded cheddar cheese.
- Add broccoli and cheese mixture
Stir the broccoli and cheddar gently but thoroughly, ensuring they are evenly distributed throughout the batter.
- Pour into pan
Scrape the batter into the prepared square pan, spreading it level with a spatula so it bakes evenly.
- Bake
Bake in the preheated oven for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool briefly
Let the cornbread rest in the pan for 5 minutes, then transfer it to a wire rack to cool slightly before slicing.
- Serve and enjoy
Cut into squares and serve warm; the interior will be soft and moist with pockets of melted cheese and tender broccoli.
Substitutions and variations
- Use gluten free all purpose flour blend for a gluten free version.
- Substitute whole milk with any milk you prefer such as oat or almond.
- Use pre shredded cheddar or a dairy free cheddar alternative.
- Swap broccoli with finely diced cauliflower or roasted carrots.
- Use honey or maple syrup instead of granulated sugar if you prefer natural sweeteners.
Chloe's tips
- For extra flavor, toast the chopped broccoli in a little oil in a skillet before folding it into the batter.
- Do not overmix the batter, or the cornbread may become tough instead of tender.
- Let the cornbread cool for a few minutes before slicing so it sets and stays in neat squares.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheat individual squares in the microwave for 30 to 60 seconds or in a 350 degree Fahrenheit oven for 10 to 15 minutes.
How to store it
- Keep at room temperature for up to 2 days in a covered container.
- Refrigerate for up to 4 days in a sealed container.
- Freeze for up to 2 months; thaw in the fridge overnight and reheat in the oven or microwave.
Serving suggestions
Serve these squares warm to highlight the creamy cheese and crisp edges.
- Pair with tomato soup or a hearty chili.
- Top with a dollop of sour cream or a sprinkle of chopped fresh chives.
- Serve alongside roasted chicken or grilled pork chops for a complete meal.
Frequently asked questions
Can I make this cornbread ahead of time?
Yes, you can bake it a day ahead and reheat gently in the oven or microwave. Store it in an airtight container to keep it moist.
How do I prevent the cornbread from becoming too dense?
Avoid overmixing the batter and be sure your baking powder is fresh for a light, tender crumb.
What can I use instead of cheddar cheese?
You can use Monterey Jack, Gruyere, or a dairy free cheddar alternative depending on your preference and dietary needs.
Can I freeze the cornbread for later?
Absolutely, wrap it tightly in foil or plastic wrap or store it in a freezer bag, then thaw in the fridge overnight before reheating.
Let's get cooking!
I hope you enjoy this Broccoli Cheese Cornbread as much as my family does; it is an easy, versatile recipe that brings comfort, veggie goodness, and melty cheese to your table anytime.
