Broccoli-Cheese Cornbread

Total Time Prep: 10 min. Bake: 30 min.
Yield 12 servings
Test Kitchen Approved
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

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

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.

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
Recipe Creator

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