Broccoli Cornbread
Broccoli cornbread is a savory twist on traditional cornbread, infused with the flavors of sautéed onions and nutritious broccoli. This dish is perfect for a hearty breakfast or a side at dinner, appealing to both vegetarians and anyone looking to add a delicious vegetable boost to their meal.
Ingredients
Instructions
- Fry chopped onion in oil until softened.
- Set the fried onion aside.
- Cook frozen broccoli as directed, then drain and set aside.
- Melt margarine.
- Grease an 8 x 8-inch pan.
- In a bowl, mix Jiffy cornbread mix and eggs.
- Add cottage cheese, broccoli, fried onions, and melted margarine to the mixture.
- Stir well to combine all ingredients.
- Pour the mixture into the greased pan and bake at 450°F for 20 to 25 minutes.
Tips & Substitutions
For a twist, consider adding shredded cheese, like cheddar, to the batter for extra flavor. If you don’t have Jiffy cornbread mix, you can substitute with a homemade cornbread recipe or another brand. Fresh broccoli can also be used instead of frozen; just steam and chop it before mixing in. Be careful not to overmix to keep the cornbread fluffy.
Serving Suggestions
Serve the broccoli cornbread as a delightful side dish with soups or salads, enhancing any meal with its savory flavor. It pairs beautifully with a comforting bowl of chili or can be enjoyed on its own for a quick snack. For a complete vegetarian meal, consider serving it alongside a fresh garden salad.
Storage & Reheating
Store leftover broccoli cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30 seconds or warm them in a preheated oven at 350°F until heated through. This cornbread is also delicious served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Cornbread contains roughly 350 calories, with 4g protein, 20g carbohydrates, and 29g fat. It is an excellent source of vitamin C (21% 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 make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to let it come to room temperature before baking. This can save you time on busy days while still enjoying a homemade dish.
Can I freeze leftovers?
Absolutely! You can freeze the cornbread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To reheat, thaw overnight in the fridge and warm it in the oven or microwave before serving.
What can I substitute for cottage cheese?
If you don't have cottage cheese, Greek yogurt or ricotta cheese can work as great substitutes, providing a similar texture and moisture. You can also use sour cream for a tangy twist in flavor.
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).