Cheddar-Broccoli Cornbread
Creamy, cheesy broccoli cornbread with a tender crumb and a hint of sweetness, perfect as a comforting side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease an 8-inch square pan.
- In a small saucepan, combine condensed cream of broccoli soup and margarine.
- Heat over low heat until butter melts.
- Remove from heat and stir in milk.
- In a large bowl, combine all-purpose flour, cornmeal, sugar, and baking powder.
- Add the soup mixture, lightly beaten egg, whole kernel corn, and shredded Cheddar cheese.
- Stir until batter is just combined, do not overmix.
- Scoop batter into the prepared pan.
- Bake for 30 to 35 minutes, until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you don't have cream of broccoli soup, you can use cream of mushroom or celery soup as an alternative. Make sure not to overmix the batter; this will ensure your cornbread stays light and fluffy. Adding diced jalapeños can give it a spicy kick too, if desired.
Serving Suggestions
This Cheddar-Broccoli Cornbread pairs beautifully with soups and stews, making it perfect for a cozy dinner. Consider serving it alongside a fresh Celery Salad With Apples And Pecans for a refreshing contrast. It can also be enjoyed as a snack or breakfast item, drizzled with honey or spread with butter.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar-Broccoli Cornbread contains roughly 382 calories, with 10g protein, 58g carbohydrates, and 13g fat. It is an excellent source of calcium (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 611mg per serving (27% 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 gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately to ensure proper texture. The cornbread will still be delicious and maintain its flavor profile.
How can I make this recipe dairy-free?
To make this cornbread dairy-free, substitute the milk with a non-dairy milk such as almond or oat milk, and use dairy-free margarine or coconut oil in place of regular margarine. This way, you can enjoy a tasty vegetarian dish without dairy.
Can I add other vegetables to this cornbread?
Absolutely! Feel free to fold in cooked, chopped vegetables like bell peppers, spinach, or zucchini for added nutrition and flavor. Just be sure to drain excess moisture to prevent the batter from becoming too wet.
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).