Broccoli Corn Muffin Bread
Broccoli Corn Muffin Bread is a delightful and savory dish that combines the sweetness of corn with the earthy flavor of broccoli. Topped with melted sharp cheese and green onions, this dish is perfect for brunch or as a side for dinner, appealing to both kids and adults alike.
Ingredients
Instructions
- Chop the green onions.
- Cook the broccoli and drain well.
- Combine the onions, broccoli, eggs, butter, salt, corn muffin mix, and milk in a bowl.
- Pour the mixture into a greased 9 x 13-inch baking pan.
- Bake for 35 minutes at 350°F.
- Sprinkle cheese over the top and return to the oven until the cheese is melted.
Tips & Substitutions
For added flavor, consider mixing in some garlic powder or using a different cheese like feta or mozzarella. If you don't have fresh green onions, chives or shallots can be great substitutes. Ensure the broccoli is well-drained to avoid a soggy texture. If you prefer a healthier option, substitute the butter with olive oil.
Serving Suggestions
This savory muffin bread pairs beautifully with a fresh salad or a bowl of soup for a complete meal. It's an excellent side dish for grilled meats or a hearty breakfast option alongside scrambled eggs. Consider serving it with a dollop of sour cream or a spicy salsa for an added kick.
Storage & Reheating
Store leftover Broccoli Corn Muffin Bread in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual slices in the microwave for about 30 seconds, or pop them in the oven at 350°F for 10-15 minutes until heated through. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Corn Muffin Bread contains roughly 378 calories, with 12g protein, 48g carbohydrates, and 16g fat. It is an excellent source of calcium (30% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1340mg per serving (58% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just steam or blanch it quickly, then chop and drain well before adding it to the mixture. Fresh broccoli will provide a slightly different texture but will still work beautifully in this recipe.
Is there a gluten-free version of this recipe?
Absolutely! You can substitute the Jiffy corn bread mix with a gluten-free cornbread mix, which is available in most grocery stores. Just ensure all other ingredients, like cheese and milk, are certified gluten-free to maintain the integrity of the dish.
How can I make this dish more spicy?
To add some heat, consider mixing in some diced jalapeños or red pepper flakes into the batter. You could also top the cheese with a spicy salsa before serving, giving it a delightful kick that complements the flavors of the bread.
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).