Oh, get ready for a taste sensation! This Cheesy Broccoli Cornbread is seriously a game-changer. It’s that perfect bite – a little sweet, a little savory, and packed with all the good stuff. I remember the first time I made this, it was a total happy accident. I had some leftover broccoli and corn, and honestly, I just threw them into my favorite cornbread batter. The result? Pure magic! It’s now my go-to side dish for everything from chili nights to backyard barbecues. Trust me, this Cheesy Broccoli Cornbread is about to become your new favorite too.
Why You’ll Love This Cheesy Broccoli Cornbread
Seriously, this Cheesy Broccoli Cornbread is a winner for so many reasons:
- It’s incredibly easy to whip up – perfect for weeknights!
- The combo of sharp cheddar, sweet corn, and tender broccoli is just dreamy.
- It’s super versatile; serve it with chili, soup, or just butter.
- It brings that comforting, homemade goodness that everyone adores.
Gathering Your Cheesy Broccoli Cornbread Ingredients
Okay, let’s get all our goodies together for this amazing Cheesy Broccoli Cornbread. It’s pretty straightforward stuff, and having everything ready makes the whole process a breeze. You’ll see exactly why each ingredient plays its part in making this cornbread so special.
Flour and Cornmeal Base for Cheesy Broccoli Cornbread
- 1 cup all-purpose flour: This gives our cornbread structure, keeping it from being too crumbly.
- 1 cup cornmeal: This is what makes it cornbread! I like a medium grind, but use what you have. It gives that classic texture and a subtle sweetness.
Sweeteners and Leavening Agents for Cheesy Broccoli Cornbread
- 1/4 cup granulated sugar: Just a touch of sweetness to balance the savory bits.
- 2 teaspoons baking powder: This is our main lifter, making sure the cornbread gets nice and fluffy.
- 1/2 teaspoon salt: Essential for flavor, it just wakes everything up!
- 1/4 teaspoon baking soda: A little helper to give it an extra lift and tenderness.
Wet Ingredients for Your Cheesy Broccoli Cornbread
- 2 large eggs: These bind everything together and add richness. Make sure they’re room temperature if you can!
- 1 cup milk: Whole milk is my preference for richness, but any milk works.
- 1/2 cup unsalted butter, melted: Melted butter gives it that lovely moist texture and delicious flavor.
The Star Add-ins for Cheesy Broccoli Cornbread
- 1 cup shredded cheddar cheese: Sharp cheddar is my favorite here, but feel free to mix it up!
- 1 cup fresh or frozen corn kernels: If you use frozen, just make sure they’re thawed out first.
- 1 cup chopped broccoli florets: Chop them into small, bite-sized pieces so they’re perfectly distributed.
Crafting Your Perfect Cheesy Broccoli Cornbread
Alright, let’s get this amazing Cheesy Broccoli Cornbread into the oven! It’s really not complicated, just a few simple steps and you’ll have the most delicious cornbread. Trust me, the smell alone is worth it!
Preparing the Baking Pan and Oven for Cheesy Broccoli Cornbread
First things first, we need to get that oven nice and hot. Preheat it to 375°F (190°C). While the oven is heating, grab your 9×9 inch baking pan. You’ll want to grease it really well and then give it a light dusting of flour. This stops our beautiful Cheesy Broccoli Cornbread from sticking. I like to use a baking spray that has flour in it, it’s a real time-saver!
Combining the Dry Ingredients for Cheesy Broccoli Cornbread
Now, grab a big bowl. This is where all the dry stuff goes. Whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. Give it a good whisk until everything is evenly mixed. This makes sure you don’t get a clump of baking powder in one bite!
Mixing the Wet Ingredients for Cheesy Broccoli Cornbread
In a separate, smaller bowl, whisk up your eggs, milk, and that melted butter. Just get them all combined until there are no streaks of egg yolk or white left. Easy peasy!
Bringing the Cheesy Broccoli Cornbread Batter Together
Okay, here’s the important part: pour your wet ingredients into the bowl with the dry ingredients. Now, stir them together gently. You just want to mix until everything is *just* combined. Seriously, stop as soon as you don’t see dry flour anymore. Overmixing can make your Cheesy Broccoli Cornbread tough, and we definitely don’t want that!
Folding in the Cheesy Broccoli Cornbread Goodies
Now for the fun part! Gently fold in that shredded cheddar cheese, your corn kernels, and those chopped broccoli florets. Just a few gentle folds to distribute them evenly through the batter. You want those yummy bits in every slice of your Cheesy Broccoli Cornbread.
Baking Your Cheesy Broccoli Cornbread to Perfection
Pour all that delicious batter into your prepared pan. Spread it out evenly. Pop it into your preheated oven and bake for about 25 to 30 minutes. How do you know it’s ready? Stick a wooden skewer or a toothpick right into the center. If it comes out clean, your Cheesy Broccoli Cornbread is perfect!
Cooling and Serving Your Cheesy Broccoli Cornbread
Once it’s baked, take it out of the oven. Let it cool in the pan for a few minutes. This helps it set up a bit. Then, you can cut it into squares and serve it warm. It’s amazing just as it is, or with a little pat of butter melting on top!
Tips and Tricks for Amazing Cheesy Broccoli Cornbread
You know, sometimes it’s the little things that make a big difference, right? I’ve made this Cheesy Broccoli Cornbread so many times, and I’ve picked up a few tricks that really elevate it. These aren’t complicated, but they just ensure you get that perfect texture and flavor every single time. You’ll see!
Cheese Blend Variations for Cheesy Broccoli Cornbread
While sharp cheddar is fantastic, don’t be afraid to play around with the cheese! A mix of Monterey Jack and cheddar is divine – it melts beautifully. Or, try a bit of pepper jack for a little kick! Honestly, any good melting cheese works wonders in this Cheesy Broccoli Cornbread.
Broccoli Preparation for the Best Cheesy Broccoli Cornbread
The key with the broccoli is to chop it nice and small. You want little pops of green, not big chunky bits that might make the cornbread uneven. I usually steam my broccoli for just a minute or two before chopping it. This softens it up just enough so it bakes perfectly in the cornbread without being too crunchy. Make sure it’s chopped into pieces smaller than your corn kernels!
Frequently Asked Questions About Cheesy Broccoli Cornbread
Got questions about my Cheesy Broccoli Cornbread? I’ve got answers! This stuff is so popular in my house, I get asked about it all the time. Here are some of the most common things people wonder about:
Q1. Can I use frozen broccoli in this Cheesy Broccoli Cornbread?
Absolutely! If you’re using frozen broccoli, just make sure to thaw it completely first and then give it a good squeeze to get rid of any excess water. Nobody wants a soggy cornbread!
Q2. What kind of cheese is best for this Cheesy Broccoli Cornbread?
My personal favorite is sharp cheddar because it gives a really nice flavor punch. But honestly, a blend of cheeses like cheddar and Monterey Jack, or even a bit of Colby, works wonderfully. Just make sure it’s shredded!
Q3. My cornbread didn’t rise much. What did I do wrong?
That usually happens if you overmix the batter. Remember, we want to mix the wet and dry ingredients *just* until they’re combined. Overmixing can develop the gluten too much, making it dense. Also, check that your baking powder and baking soda are fresh!
Q4. Can I add other vegetables to this Cheesy Broccoli Cornbread?
You sure can! Diced bell peppers, onions, or even some jalapeños would be delicious additions. Just make sure to chop them small so they bake evenly within the Cheesy Broccoli Cornbread batter.
Serving Suggestions for Your Cheesy Broccoli Cornbread
This Cheesy Broccoli Cornbread is so versatile, it’s practically begging to be paired with something delicious. It’s absolutely divine alongside a hearty bowl of chili – the textures and flavors are just meant to be together! It also makes a fantastic side for barbecued chicken or pork. And honestly, sometimes I just toast a slice and slather it with butter. Pure comfort food!
Storing and Reheating Your Cheesy Broccoli Cornbread
Leftover Cheesy Broccoli Cornbread is still amazing! Once it’s completely cooled, wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay good on the counter for a day, or in the fridge for up to 3-4 days. To reheat, a quick zap in the microwave works, but for that fresh-baked texture, I love popping a slice in a toaster oven or a regular oven at around 350°F (175°C) for a few minutes until it’s warmed through. So good!
Nutritional Estimate for Cheesy Broccoli Cornbread
Just a heads-up, the nutrition info for homemade goodies can vary a bit depending on exactly how you make it and what brands you use. But, based on the ingredients in this Cheesy Broccoli Cornbread, a serving is roughly around 300 calories, with about 18g of fat, 30g of carbs, and 8g of protein. It’s a hearty side that’s totally worth it!
Quick Cheesy Broccoli Cornbread Magic
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A savory and slightly sweet cornbread packed with cheddar cheese, tender corn, and broccoli florets.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1 cup fresh or frozen corn kernels
- 1 cup chopped broccoli florets
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded cheddar cheese, corn kernels, and chopped broccoli.
- Pour the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for a few minutes before slicing and serving.
Notes
- For a richer flavor, you can use a blend of cheeses like Monterey Jack or a sharp cheddar.
- Ensure broccoli florets are chopped into small, bite-sized pieces.
- If using frozen corn, thaw it before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
Keywords: cheesy cornbread, broccoli cornbread, corn and cheese recipe, savory cornbread, quick bread