Broccoli-Cheese Corn Bread Recipe

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This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 12 servings


  • 4 eggs
  • 1/2 cup butter, melted
  • 3/4 teaspoon salt
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped

Nutritional Facts

1 piece: 217 calories, 14g fat (8g saturated fat), 106mg cholesterol, 475mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 6g protein.


  1. In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings.
Originally published as Broccoli-Cheese Corn Bread in Quick Cooking December 2000, p39

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jenjones892 User ID: 3931282 32888
Reviewed Mar. 29, 2014

"I replaced my longtime spinach cornbread recipe with this version because it's so much easier to prepare. I substitute frozen chopped spinach for the broccoli and bake it in a square pan instead of as muffins. It's fantastic! I won't go back to my old version again."

bchampan User ID: 2199058 32887
Reviewed Jan. 17, 2011

"With 1/2 cup of butter, the recipe was greasy to me. I couldn't tell that there was broccoli in the bread - it tasted of the butter and onion. Sounded good!"

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