Broccoli Cornbread Recipe
by Sommer Collier — last updated on Aug 20, 2026 
I’ve made plenty of cornbread over the years, but this cheesy broccoli cornbread recipe is one of my favorite ways to change up the classic. I fold plenty of broccoli and melty cheese into the batter for fluffy, tender cornbread that’s packed with savory flavor. It’s an easy side dish I can serve with everything from chili to barbecue, and it’s one of my favorite tricks for getting the kids to eat more veggies!
This spring I thought it would be fun to share some of the classic southern recipes I’ve learned to make since moving to North Carolina. After all, southern comfort food not only makes you feel good when you eat it, it’s an absolute win at parties, work events, and when feeding picky people. So, when I’m cooking for a crowd, especially with kids in the mix, I always go with southern foods like a rich baked ham, creamy potato salad, and upgraded twists on classics like this spicy jalapeño cheddar cornbread. My easy broccoli cornbread recipe has also proven to be a favorite, both for adults and kids alike! Every bite is fluffy, perfectly crumbly, and packed with just the right amount of tender broccoli bits and melty cheesiness. I love to serve this warm and fresh out of the oven with a dollop of rich butter, but you can also enjoy it at room temperature the next day and it tastes just as delicious!
Nancy – ⭐⭐⭐⭐⭐ I made this for the seniors at my church today and it was a big hit. It went very well with the soups that were served, especially the broccoli cheese soup. Thank you for sharing such a lovely recipe.
Table of Contents
Sommer’s Recipe Highlights
Fluffy and Moist – Cornbread is made in sooo many different ways, and most people love it cast-iron skillet style or made in a casserole like this Mexican Thanksgiving cornbread stuffing. However, this broccoli cornbread recipe makes for a seriously fluffy and moist version of this southern staple. The secret ingredient adding creamy sour cream to get a light pillowy consistency.
Quick and Easy – No fancy techniques or skills required here! All you need to do is toss all the ingredients into a baking tray, mix it up and you’ll have the cheesiest and most satisfying cornbread ready for a quick weeknight dinner!
Delicious Leftovers – This cornbread makes for incredible leftovers. I love to warm up a thick slice the next day and smear some butter on top for a filling and comforting snack. But can I be honest? I’m also usually sneaking bites of this broccoli cheesy goodness right from the fridge.
Key Ingredients and Tips
- Cornbread mix – You can also make this from scratch, but it’s nice to keep Jiffy cornbread mix in the pantry for quickie baking projects, especially when you’re short on time!
- Eggs – To get that signature lift and fluffy texture, using eggs at room temperature is key.
- Sour cream – I love, love, love to add in a generous dollop of sour cream to this recipe. It adds just the right amount of moisture and tangy flavor to every bite.
- Butter – Well, everything just tastes so much better with butter. I almost always bake with unsalted butter so I have control over the sodium.
- Garlic powder – I like to add a tiny little pinch of garlic powder for depth and savoriness. Remember that just a little bit goes a long way.
- Paprika – I always use smoked paprika for that little hint of smoky essence. However, regular paprika is tasty too!
- Broccoli – This recipe calls for frozen chopped broccoli, but you can substitute fresh broccoli if you have it. Just cut the broccoli florets very small so that they don’t overpower the rest of the ingredients.
- Onion – I like to dice sweet onions into itty bitty pieces. They add the perfect crunch and a subtle sweetness that rounds out the flavor profile.
- Shredded cheddar cheese – And, of course, this recipe wouldn’t be cheesy without plenty of shredded cheddar cheese! It really is the perfect complement to broccoli. Think of that favorite childhood plate of steamed broccoli coated in melted cheddar cheese. Those are the vibes we’re trying to channel here!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – Before I get to any mixing and baking, I always preheat the oven to 375 degrees Fahrenheit. Then, I grab some butter and I grease a baking dish.
Combine – I grab a big bowl, and I mix in the cornbread mixture, a couple of eggs, a dollop of sour cream, some melted butter, and a few dashes of garlic powder, paprika and salt. I whisk everything until the batter is gorgeously smooth.
Add the broccoli – Then, I chop up the broccoli florets so that they’re all equally tiny, and I add them into the batter along with the diced onion and tons of cheese. I mix that all up one last time before moving on to the next step.
Pour – I pour the batter into the greased baking dish, and then I top it off with some more cheese. That final layer of cheese makes a serious difference, and makes for a sensational bubbly cheesy topping!
Bake – I pop the tray into the oven and I let it bake for about 40 minutes. I always let it cool down for a couple of minutes before slicing into it.
Recipe Variations
- Bacon – I love to stir some chopped crumbled bacon into the batter for added smokiness. I think bacon pairs really well with the cheesiness of this dish.
- Sausage – If you prefer, you can also mix in some cooked slices of sausage for a more intense meaty flavor!
- Ham – Load up on the protein by mixing in some chopped thick sweet ham. If you do end up adding ham, just lessen the salt when making the batter.
- Cheese – Swap the cheddar cheese with some shredded pepper jack for a little heat or mozzarella for some added creaminess. You can even mix in some crumbled feta cheese or grated parmesan cheese for a serious punch of bold flavors.
- Veggies – Sometimes, I like to add in some diced bell peppers, chopped mushrooms, or corn kernels for extra texture and color, too!
- Muffins – If you want to turn this casserole into individual portion sizes, bake them as cornbread muffins instead. They make a really cute appetizer and the perfect grab-and-go snack.
- Spicy – Make this cheesy broccoli cornbread spicy by adding in some chopped jalapeño peppers or a pinch of cayenne pepper. I really enjoy the combination of savory, sweet and spicy, here!
Serving Suggestions
These broccoli cornbread squares are a fabulous side dish with nearly any meal. So, I never worry if they will “fit in” at neighborhood potlucks or casual dinner parties.
It’s delicious enough on its own, but here are some of my favorite southern dishes to pair it with, especially when I’m hosting. This makes the perfect appetizer for any holiday gathering like Thanksgiving or Christmas, and it’s simple enough to serve during a more laidback summer barbecue, too!
- Add it to a plate with some cheesy chicken chili.
- Pair it with this homemade beef stew.
- Enjoy with some juicy pork chops or smoky pulled pork.
- Scoop up some collard greens with turnips!
- Eat it up the simple way, by toasting up a piece and then topping it with a good old smear of some warm butter!
Storing
Classic cornbread can be kept at room temperature for several days if wrapped well in plastic wrap. However, this version has broccoli and cheese it in, so it’s best to keep leftovers in the refrigerator. Place the pieces in an airtight container, and refrigerate for up to a week. To reheat, set the pieces on a plate and microwave for approximately 1 minute.
You can also freeze this too. Bring it to room temperature, and then wrap each individual piece really well with some saran wrap and freeze them in an airtight container. I recommend thawing these before you reheat them!
Frequently Asked Questions
I like to use the toothpick test. So, I just pop a toothpick into the center of the baking tray, and when it comes out clean, then I know it’s ready. If it has batter on it, leave it in another 5 minutes, then check again.
Make sure to drain the thawed frozen broccoli, and then pat it down with some kitchen paper to remove any excess moisture. That really makes a difference.
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More Irresistible Cornbread Recipes
Broccoli Cornbread Recipe
Ingredients
- 17 ounces cornbread mix (2 – 8.5 oz boxes)
- 4 large eggs
- 1 cup sour cream
- 3/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 12 ounces frozen broccoli, thawed
- 3/4 cup diced onion
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375 degree F. Grease a 9 X 13 inch baking dish, or spray with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, eggs, sour cream, melted butter, garlic powder, paprika, and salt. Whisk until smooth.
- Cut the largest broccoli florets in half. Add the broccoli, diced onion, and 1 1/4 cups shredded cheese to the cornbread mixture. Stir until well combined.
- Pour the batter into the prepared pan. Sprinkle the remaining 3/4 cup shredded cheese over the top.
- Bake for approximately 40 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Cool for 10 minutes before cutting to serve.
This is a yummy side dish. I’m going to freeze a piece to see how reheating it goes, but having the option to make this a muffins is also helpful.
First time but I did good 👍
Didn’t care for the cheeses on top. Added onions and few red chilli flakes. Good !
I followed the recipe to a tea. My husband and I both enjoyed it very much. I’m going to save the recipe because I will definitely would like to make it again.
I was so happy to find this recipe. I am 75 and use to make this all the time and over the years with doing less cooking, I have lost my recipe. I believe this is exactly what I made. I have everything ready except the Jiffy. I cannot wait to make it to go with my red beans and rice this week. Thank you!!!
I made this for the seniors at my church today and it was a big hit. I t went very well with the soups that were served, especially the broccoli cheese soup. Thank you for sharing such a lovely recipe.
This is a big ‘Thank you!’ for the idea! I really hate to see people comment on a recipe with less than positive statements when they have changed the recipe, but complain that it wasn’t as good as expected! Really??!!
Well! I didn’t have enough eggs or broccoli AND I know enough about flavors and our particular tastes to know that we would like a little heat (jalapeno powder). Also, I was in a hurry because I started too late with the cornbread, so you see why I say “the idea!” I cut the recipe in half, had only one large egg and less broccoli than I needed. Because of the limited time, I spread the mixture out in the large pan instead of half-size for the half recipe so, of course, it took less time to cook. A little more than 1 cup of cheese just to give better coverage. It was thin. It was greasy. It was delicious! I will make it again, and hopefully be able to use your recipe with the correct number of eggs; the right size pan; the right amount of broccoli and cheese, but with the addition of jalapeno! We ate it with bean soup. So yummy! (Soup was good, but I could have eaten the whole recipe of cornbread!! Thank you again!
I made this tonight with lowfat sour cream and it was so moist. So good i want to eat more! I also cut the fresh broccoli into tiny florets and used 2 cups. Wanted lots of broccoli. What can i use instead of butter to reduce the calories?
You could cut all the ingredients in half, couldn’t you, and make an 8×8″ or 9×9″ pan of cornbread? We are a family of three, so the full recipe would be too much. This sounds so good, I want to make it!
Hi Vicki,
Absolutely! The baking time might be a little less as well.
what a wonderful tweak and nice way to eat your broccoli, which even at it’s best it kinda blah, but I’m a sucker for cornbread so thank you for this recipe
A great way to get kids to eat their veggies!
Wow, this was fabulous! I make a lot of cornbread muffins, but this was a hit, too!