Broccoli Cornbread with Cheese

5 from 1 vote

Broccoli Cornbread with Cheese

This Broccoli Cornbread recipe takes classic cornbread up a notch. Broccoli cornbread with cheese is a favorite Southern side that goes with practically anything. The addition of broccoli and Cheddar helps make this cornbread incredibly savory, moist, and oh-so-delicious.

Prep Time15

Cook Time40

Total Time55

Servings: Serving

Calories: 474kcal

Author: Karin and Ken

Ingredients

4 Tablespoons unsalted butter melted, plus extra for greasing
4 large eggs
1 ⅓ Cups buttermilk
1 ⅓ Cups milk
2 Cups yellow cornmeal preferably stone-ground
2 Cups all-purpose flour
1 Cup Cheddar cheese grated
1 Cup Broccoli pulsed in food processor or diced finely
½ Cup onion
4 Teaspoons baking powder
2 Tablespoons granulated sugar
1 Teaspoon baking soda
1 Teaspoon salt

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Instructions

Preheat oven to 375 degrees. Grease a 9X13 baking dish with butter.
Beat eggs in a bowl and whisk in milk and buttermilk, broccoli, onion, and cheese.
Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in a bowl. Put the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into it. Stir with a whisk until combined and then stir in the butter.
Pour the batter into the baking dish. Put in the oven and bake until the top of golden brown and edges are starting to pull away from the side. This will take about 30-40 minutes of time.
Put the baking pan on a wire rack to cool. This will take about 1 hour of time.
Don’t forget to add on your favorite toppings such as butter or honey as well!

Notes

Tips:

Use freshly grated cheese. Pre-grated cheese contains preservatives that prevent it from melting well during cooking.
To ensure moist, tender cornbread be careful to not overmix the batter. Whisk and stir just until ingredients are combined.
Gently rotate the baking dish once during baking, to ensure the heat is evenly distributed, resulting in more uniform muffins.

Nutrition