Broccoli Cornbread Recipe
This fluffy broccoli cornbread recipe gives the ultimate flavor boost to a true southern favorite! I'm obsessed with every bite of this cheesy and broccoli-loaded version, and the best part is that it gets the kids eating their veggies!
Servings: 24 squares
Calories: 212kcal
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.
Notes
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.
Nutrition
Serving: 1piece | Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 347mg | Potassium: 115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 13.1mg | Calcium: 105mg | Iron: 0.9mg