Broccoli Cheddar Cornbread is a flavorful and comforting twist on traditional cornbread. The addition of broccoli adds a savory veggie element, while the cheddar cheese makes it rich and cheesy. This makes an excellent side dish to pair with soups, stews, or even as a standalone snack. Here’s how to make it:
Ingredients:
- 1 box (15 oz) corn muffin mix (like Jiffy)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 1/2 cups shredded cheddar cheese (sharp or mild, depending on preference)
- 1 cup cooked broccoli, chopped into small florets (about 1 small head of broccoli)
- 1/2 cup sour cream (optional for extra moistness)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal, or use a cast-iron skillet for an extra crispy crust.
2. Prepare the Broccoli:
- Steam or blanch the broccoli florets until just tender, about 3-4 minutes. Drain and chop them into small pieces. Make sure they are well-drained to avoid excess moisture in the cornbread.
3. Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the corn muffin mix, milk, melted butter, and egg until well combined.
- If you’re using sour cream, add it to the mixture now, stirring until smooth.
4. Add the Broccoli and Cheese:
- Stir in the chopped broccoli and cheddar cheese. Add the garlic powder, black pepper, and onion powder if desired for extra flavor.
5. Pour into the Pan:
- Pour the cornbread batter into the prepared pan and spread it evenly.
6. Bake the Cornbread:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Serve:
- Let the cornbread cool for a few minutes before slicing. Serve warm with butter or enjoy as is.
Tips:
- Add-ins: You can customize your cornbread by adding diced bell peppers, onions, or even a bit of cooked bacon for extra flavor.
- Make it Spicy: If you like heat, add a pinch of cayenne pepper or some chopped jalapeños to the batter.
- Vegan Option: To make this recipe vegan, substitute the milk with a plant-based milk (like almond or oat milk) and use a flax egg instead of a regular egg. You can also replace the butter with olive oil or vegan butter.
Serving Suggestions:
This Broccoli Cheddar Cornbread pairs wonderfully with soups like chili, potato soup, or chicken stew. It’s also a great addition to a holiday meal like Thanksgiving or as a side dish for any family dinner.
Would you like to explore more cornbread variations or other savory baked goods?