Black-Eyed Peas Headliner Broccoli Cornbread
A savory cornbread packed with tender broccoli, melted cheese, and a rich buttery flavor. Perfect as a comforting side dish for family dinners or potlucks, this moist and flavorful bake combines classic ingredients with a veggie twist, appealing to both cheese lovers and vegetable enthusiasts alike.
Ingredients
Instructions
- Melt margarine or butter in a 13 x 9-inch pan.
- Mix together all other ingredients, except Cheddar cheese.
- Do not drain the broccoli; add it to the mixture.
- Pour the batter over the melted margarine or butter in the pan.
- Sprinkle shredded Cheddar cheese over the top of the batter.
- Bake at 375°F for 30 minutes, or until the top is golden brown.
Tips & Substitutions
For a lighter option, substitute half of the margarine or butter with unsweetened applesauce. You can also use fresh broccoli instead of frozen; just steam and chop it before adding. If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the mixture. This dish is versatile, so feel free to experiment with different cheeses such as pepper jack or feta.
Serving Suggestions
Serve this Broccoli Cornbread warm as a delightful side with hearty soups or stews. It pairs beautifully with Granny Hazel's Spaghetti Rolls for a comforting meal. Consider adding a simple green salad or roasted vegetables to balance the richness. For a fun twist, enjoy it as a breakfast option, topped with a fried egg.
Storage & Reheating
To store leftovers, cover the cornbread tightly with plastic wrap or place it in an airtight container. It can be refrigerated for up to 4 days. To reheat, preheat your oven to 350°F and warm the cornbread for about 10-15 minutes until heated through. You can also microwave individual portions for about 30 seconds to 1 minute.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Peas Headliner Broccoli Cornbread contains roughly 499 calories, with 13g protein, 49g carbohydrates, and 28g fat. It is an excellent source of protein (27% of the Daily Value) and calcium (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While shredded Cheddar cheese is recommended for its flavor and melting qualities, you can substitute with other cheeses like Monterey Jack, Gouda, or even a vegan cheese if you prefer a dairy-free option. Just keep in mind that the flavor profile will change slightly depending on your choice.
Is it possible to make this recipe gluten-free?
Yes, you can make the cornbread gluten-free by using a certified gluten-free cornbread mix instead of the regular Jiffy mix. Ensure all your other ingredients, such as the cottage cheese and margarine, are also gluten-free. This adaptation allows everyone to enjoy this dish without compromising on taste.
How can I add more vegetables to this cornbread?
You can easily boost the vegetable content by adding other veggies like diced bell peppers, grated carrots, or even corn kernels to the mix. Just make sure to chop them finely and consider reducing the amount of broccoli slightly to maintain the right texture in your cornbread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).