Broccoli Cornbread(Great With Chili Or Potato Soup.)
A savory broccoli cornbread featuring cheesy, vegetable-laden goodness, perfect for pairing with chili or potato soup, offering a moist texture and delightful flavor combination.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Thaw and drain frozen chopped broccoli.
- In a mixing bowl, melt the butter and let it cool slightly.
- Add chopped onion, cottage cheese, eggs, and shredded cheddar cheese to the melted butter, mixing well.
- Stir in the Jiffy cornbread mix until just combined.
- Fold in the drained broccoli gently into the batter.
- Pour the batter into a greased baking dish.
- Bake in the preheated oven for approximately 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a twist, consider adding jalapeños for a spicy kick or swapping out the cheddar for a different cheese like feta or pepper jack. If you don't have Jiffy mix, you can use homemade cornbread batter, but adjust the baking time accordingly. Ensure the broccoli is well-drained to avoid a soggy texture.
Serving Suggestions
Serve this delicious Broccoli Cornbread alongside chili or potato soup for a comforting meal. It pairs beautifully with Mom'S Pimento Cheese for a creamy contrast. You can also enjoy it as a standalone snack or breakfast item, topped with butter or your favorite spread.
Storage & Reheating
Store leftover cornbread in an airtight container in the fridge for up to 5 days. To reheat, place slices in the microwave for about 30 seconds or warm in the oven at 350°F until heated through. This cornbread also freezes well; just wrap tightly and thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Cornbread(Great With Chili Or Potato Soup.) contains roughly 642 calories, with 15g protein, 37g carbohydrates, and 49g fat. It is an excellent source of protein (29% of the Daily Value) and calcium (28% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 603mg per serving (26% 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, fresh broccoli can be used, but you'll need to steam and chop it before adding it to the batter. This will ensure it's tender and mixes well with the other ingredients.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, substitute the Jiffy mix with a certified gluten-free cornbread mix or homemade gluten-free flour blend. Ensure all other ingredients are also gluten-free.
Can I make this ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just pour it into the baking dish and bake when ready to serve. This makes it a convenient option for gatherings.
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).