Broccoli Or Spinach Cornbread
A savory cornbread loaded with tender spinach or broccoli, infused with sautéed onion and buttery richness. Perfect as a comforting side dish or vegetarian main, its moist texture and flavorful ingredients make it a versatile addition to family dinners or potlucks.
Ingredients
Instructions
- Combine the Jiffy mix cornbread with the chopped spinach or broccoli in a mixing bowl.
- Sauté the finely chopped onion and salt in 3/4 stick of butter until translucent and fragrant.
- Add the sautéed onion and butter mixture to the cornmeal and vegetable mixture, stirring to combine.
- Pour the batter into a greased 9-inch pie plate.
- Bake at 400°F for 25 to 30 minutes, or until golden brown and cooked through.
Tips & Substitutions
For a twist on this cornbread, consider adding shredded cheese or diced bell peppers to the batter for extra flavor. If you're out of Jiffy mix, you can create your own cornbread mix using cornmeal, flour, baking powder, and sugar. Make sure to squeeze out as much water as possible from the thawed spinach or broccoli to prevent a soggy texture.
Serving Suggestions
This cornbread pairs beautifully with soups and stews, making it a great side dish for meals like chili or Ham And Broccoli Casserole. Serve it warm, perhaps with a pat of butter on top, or enjoy it alongside a fresh salad for a light vegetarian meal.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for about 30 seconds or warm in the oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Or Spinach Cornbread contains roughly 436 calories, with 4g protein, 38g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 2016mg per serving (88% 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 or spinach instead of frozen?
Yes, you can use fresh broccoli or spinach. If using fresh, be sure to cook and thoroughly drain them before adding to the batter to avoid excess moisture.
Is it possible to make this cornbread gluten-free?
Absolutely! Substitute the Jiffy mix with a gluten-free cornbread mix or make your own using gluten-free flour and cornmeal. Just check the baking time as it may vary.
Can I make this cornbread ahead of time?
Yes, you can prepare the cornbread batter a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the pie plate and baking as directed.
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).