Vegetable Cornbread
A savory vegetable cornbread featuring broccoli, corn, and cheese, baked until golden—perfect as a side dish for family dinners or gatherings.
Ingredients
Instructions
- Mix eggs and sour cream in a bowl.
- Add Jiffy cornbread mix, grated cheese, drained corn, and chopped broccoli to the mixture and stir well.
- Pour the batter into a skillet with melted oleo.
- Bake at 400°F for 40 minutes.
Tips & Substitutions
For a twist, consider adding diced bell peppers or onions for extra flavor. If you prefer a lighter version, substitute Greek yogurt for sour cream. Ensure your skillet is well-greased with melted oleo to prevent sticking. Using a mix like Jiffy cornbread makes preparation quick and easy, ideal for busy weeknight dinners or gatherings, pairing well with sides like Mandarin Orange Salad Or Dessert.
Serving Suggestions
Serve this Vegetable Cornbread warm, straight from the skillet, for the best taste. It pairs beautifully with soups or stews, making it a perfect side for a hearty meal. Consider complementing it with a fresh green salad or a light vinaigrette to balance the richness of the cornbread. You might also enjoy it with Pecan Brittles for a sweet finish.
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm in an oven at 350°F until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cornbread contains roughly 488 calories, with 13g protein, 86g carbohydrates, and 12g fat. It is an excellent source of vitamin C (35% of the Daily Value), calcium (33% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 760mg per serving (33% 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 frozen broccoli instead of fresh?
Yes, you can use frozen broccoli for this recipe. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the cornbread. Chopped frozen broccoli will save you prep time and still add great flavor and nutrition to the dish.
What can I substitute for the Jiffy cornbread mix?
If you don't have Jiffy cornbread mix, you can make your own by combining 1 cup of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, and a pinch of salt. This homemade mix works well, but you may need to adjust the liquid ingredients slightly to achieve the right batter consistency.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to bring it to room temperature before baking. This will allow the flavors to meld and make for a quicker preparation on the day you plan to serve it.
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).