Save on Pinterest

Broccoli-Cheese Cornbread

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


  • 4 large 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 shredded cheddar cheese
  • 1 medium onion, chopped


  • In a bowl, combine eggs, butter and salt. Stir in cornbread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Slice and serve warm.
Nutrition Facts
1 piece: 217 calories, 14g fat (8g saturated fat), 106mg cholesterol, 475mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • jenjones892
    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
    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!