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Broccoli-Cheese Cornbread

2 reviews
Total Time
Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Charlotte McDaniel, Jacksonville, Alabama

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 13, 2023

This moist cornbread, 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. —Charlotte McDaniel, Anniston, Alabama

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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.
Test Kitchen Approved

Broccoli-Cheese Cornbread

2 reviews
Prep Time 10 min
Cook Time 30 min
Yield 12 servings

Ingredients

  • 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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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