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Broccoli-Cheese Corn Bread

 Broccoli-Cheese Corn Bread
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.
12 ServingsPrep: 10 min. Bake: 30 min.


  • 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


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