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Broccoli-Cheese Cornbread

3.5 | 2 Reviews
Total Time:Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Charlotte McDaniel, Jacksonville, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

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

Editor's Note: To make muffins instead of bread, fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Yield: 1 1/2 dozen.
TEST KITCHEN APPROVED

Broccoli-Cheese Cornbread

3.5 | 0 Reviews Add your review
Yield:12 servings
Prep:10 min
Cook:30 min
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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
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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.
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