Broccoli Cornbread
Posted: 07/15/25
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This broccoli cornbread is incredibly moist, cheesy, and delicious! This flavorful bread is also a fun and easy way to sneak extra veggies into your diet.
What We Love About This Recipe
- It features a simple homemade cornbread recipe, avoiding the need for an otherwise unhealthy cornbread box mix. Despite a from-scratch recipe, this broccoli cornbread is still very easy to make!
- It’s a sneaky way to incorporate healthy veggies into your kid’s diet! The broccoli is hardly noticeable once mixed in with the other delicious ingredients.
- It’s a total crowd-pleaser! Make this broccoli cornbread for your next party or potluck for a side everyone will love.
Key Ingredients
Broccoli – Finely chop fresh broccoli for this recipe. Start by lying a broccoli head on a cutting board and running a sharp knife over it several times. Aim for 1/4 to 1/8-inch broccoli chunks for this recipe.
Cottage Cheese – Cottage cheese makes this broccoli cornbread incredibly moist and delicious! It also adds an extra layer of irresistible cheesiness to this recipe.
Cheddar Cheese – Feel free to leave the cheddar cheese out of this recipe if you’d like. However, the cheddar cheese gives this dish a ton of flavor! The melted cheesy crust atop this cornbread takes it to next level deliciousness. If you don’t have cheddar cheese, you can use shredded Monterey jack cheese instead.
Cheryl’s Tips
- Store leftover cornbread (though I highly doubt you’ll have any leftovers!) in an airtight container in the fridge. Enjoy cold or warmed for a few mins in a toaster oven.
- Keep an eye on the cheese on top of this broccoli cornbread while it bakes. If you find that it’s browning too quickly, simply cover the cornbread with a sheet of aluminum foil while it finishes baking.
- Feel free to add as much or as little broccoli as you’d like! You could increase the amount in this recipe to 3 cups of broccoli or decrease it to as little as 1 cup of broccoli.
Recipe Variations
- Make it Gluten-Free: Use gluten-free all purpose flour in place of the all purpose flour in this recipe!
- Sugar: You can use white sugar, cane sugar, or even granular Swerve for the sugar in this recipe.
More Side Dish Recipes You’ll Love
- Garlic Butter Parsley Potatoes
- Air Fryer Red Potatoes
- Vegan Coleslaw
- Smoked Asparagus
- Red Potato Salad
- Air Fryer Squash
- Sliced Potatoes in the Air Fryer (with an Irresistible Creamy Herb Sauce)
- Gluten Free Onion Rings
- Keto Broccoli Salad
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Broccoli Cornbread
Super moist, super cheesy, and incredibly delicious – not to mention, a fun way to sneak some extra veggies into your day!
servings
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon fresh baking powder
- ¼ cup granulated sugar
- 1 pinch salt
- 1 cup cottage cheese
- 6 tablespoons unsalted butter melted
- 4 large eggs lightly beaten
- ½ cup milk
- ½ cup shredded cheddar cheese
- 2 cups finely chopped broccoli
- ½ cup shredded cheddar cheese optional
Equipment
- Oven
- 9×9 baking dish
- neutral-flavored cooking spray
- Large mixing bowl
- large wooden spoon
Instructions
- Preheat oven to 375° Fahrenheit. Lightly grease 9×9 inch baking pan with butter or neutral-flavored cooking spray.
- Add 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon fresh baking powder, ¼ cup granulated sugar, and 1 pinch salt to large mixing bowl. Stir ingredients together until incorporated.
- Push ingredients to outside of bowl, creating well in center of bowl. Add 1 cup cottage cheese, 6 tablespoons unsalted butter, 4 large eggs, and ½ cup milk to well. Stir ingredients together until fully combined into thick batter.
- Add ½ cup shredded cheddar cheese and 2 cups finely chopped broccoli to bowl. Gently fold ingredients into batter until just incorporated.
- Transfer cornbread batter to prepared baking pan. Spread batter out evenly across pan, filling pan completely. If using, sprinkle remaining ½ cup shredded cheddar cheese over top of batter.
- Place baking dish in center of preheated oven. Bake cornbread 25 minutes or until toothpick inserted into center of pan comes out clean or with few crumbs.
- When cornbread is baked through, carefully remove pan from oven. Let cool slightly, then slice cornbread into squares and serve as desired.
Notes
- Storage: Store cornbread in an airtight container up to 3 days.
Nutrition Information
Serving: 1serving | Calories: 246kcal | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.2g | Total Carbs: 24g | Fiber: 2g | Sugar: 6g | Net Carbs: 22g | Vitamin C: 13mg | Cholesterol: 91mg | Sodium: 260mg | Potassium: 166mg | Calcium: 173mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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