Broccoli-Cheese Cornbread

Total Time

Prep: 10 min. Bake: 30 min.


12 servings

Updated: Jan. 13, 2023
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.


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


  1. 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.
Editor's Note: To make muffins instead of bread, fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Yield: 1 1/2 dozen.

Nutrition Facts

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