Broccoli cornbread is a classic side dish that can be enjoyed with a variety of meals. However, if you're looking for a new twist on this classic, there are plenty of ways to add flavor and interest. From adding fresh herbs and spices to mixing in different vegetables, there are endless possibilities for creating a delicious and unique broccoli cornbread. In this article, we'll share some of our favorite recipes for broccoli cornbread, so you can find the perfect one to suit your taste. Whether you're looking for a simple and easy recipe or something more complex and flavorful, we've got you covered.
Let's cook with our recipes!
BROCCOLI CORNBREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
- Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
- Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.
CONTEST-WINNING BROCCOLI CORNBREAD
Meet the Cook: This recipe was inspired by my husband's love of corn bread. It's so good, he and folks who dine with us (like our two grown children) eat it plain. We're retired but still "commute" - between our rural home and our fishing camp! -Lois Triplet, Springhill, Louisiana
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened., Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 227 calories, Fat 15g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 448mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
BROCCOLI CORNBREAD
This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!
Provided by Mindy Spearman
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
- In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
- In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
- Pour batter into a greased 9x13 inch baking dish.
- Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15 g, Cholesterol 40.6 mg, Fat 6 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 438.7 mg, Sugar 0.9 g
A LITTLE DIFFERENT BROCCOLI CORNBREAD
To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.
Provided by highcotton
Categories < 60 Mins
Time 55m
Yield 1 pan, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
- Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
- In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
- Add approximately 1/2 cup grated cheese, stirring well again.
- Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
- Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 505.2, Fat 33.5, SaturatedFat 18.1, Cholesterol 154.7, Sodium 685.4, Carbohydrate 40.7, Fiber 4.6, Sugar 11.8, Protein 11.4
BROCCOLI-CHEDDAR CORNBREAD
Steps:
- Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the scallions, broccoli and cheddar cheese.
- Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
BROCCOLI CORNBREAD
A great change of pace when you want something a little different. Guaranteed to make your tastebuds happy. This recipe came from a cookbood titled Recipes, Legends, and Such from Pickles Gap Village in Arkansas. Prep time will be longer if you use the onions and cheese.
Provided by Nancy Sneed
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook broccoli in microwave with 2 tablespoons water for 5 to 10 minutes.
- Mix all ingredients, except margarine.
- Melt margarine; pour into 9x13 inch baking dish.
- pour in mixture; bake 375 degrees until done.
- For added flavor add 1/3 cup sauted onion and 3/4 cup grated Cheddar cheese to mixture before baking.
Nutrition Facts : Calories 160.7, Fat 14.5, SaturatedFat 5.7, Cholesterol 118.9, Sodium 125.8, Carbohydrate 3.2, Fiber 1.1, Sugar 0.7, Protein 5.2
BROCCOLI CORNBREAD
I finally discovered a way to get my family to eat more broccoli by tucking it into corn bread. This bread has a slightly sweet taste that completely hides the broccoli.-Nila Towler, Baird, Texas
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm.
Nutrition Facts :
BROCCOLI CHEDDAR CORNBREAD RECIPE - (4.1/5)
Provided by Hapemom
Number Of Ingredients 9
Steps:
- Press thawed broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, chopped onion, cheese, butter and seasonings. Stir well. Stir in broccoli (batter will be thick). Pour mixture into a greased 8" square pan. Bake at 375 degrees for 25-30 minutes, or until golden brown. Cool slightly, cut into squares.
BROCCOLIFIED CORNBREAD
Quick and easy cornbread from scratch with fresh broccoli and low fat cottage cheese. This cornbread, though not cake-like and sweet like many recipes, is still moist and is quite savory. Since many people don't own an iron skillet, this recipe uses a cake pan instead.
Provided by Mochi Puffs
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
- Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
- Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
- Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 28.5 mg, Fat 2.8 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 306.9 mg, Sugar 0.8 g
BROCCOLI CHEDDAR CORNBREAD
Provided by Pat Neely
Categories Bread Side Bake Sauté Picnic Thanksgiving Cheddar Broccoli Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve.
Tips:
- The cornbread batter can be prepared up to 24 hours in advance. Just cover it tightly and refrigerate until ready to bake.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to preheat your oven to the correct temperature before baking the cornbread. This will help it to rise evenly.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will ensure that it is cooked through.
- Let the cornbread cool for a few minutes before serving. This will help it to set and make it easier to cut.
Conclusion:
Whether you're looking for a classic Southern side dish or a creative new way to enjoy cornbread, this recipe is sure to please. The addition of broccoli and cheese adds a unique flavor and texture that makes this cornbread anything but ordinary. So next time you're looking for a delicious and easy-to-make side dish, give this broccoli cornbread a try.
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