Making Mealtime Meaningful: Discover how we're giving back with the 12T Cares program →
When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More

Broccoli Cheddar Cornbread

There’s not a whole lot that a side of cornbread doesn’t improve. It goes well with spicy, sweet, and savory dishes. It’s lovely to have plain cornbread with just a pat of butter. But, sometimes you want to mix it up a bit. Well, this broccoli cheddar cornbread has the classic flavor medley we know and love, but baked into some corn muffins.

This is a great way to add some variety to your menu, but it’s also a budget-stretching dish. With this recipe you can make a box of cornbread mix stretch to feed more people, all with ingredients you probably already have on hand.

Broccoli Cheddar Cornbread

This recipe is super easy to make since there’s very little measuring. You do need to thaw and drain the frozen broccoli, which I did in a few hours in a warm kitchen while I was baking other things. To make it simple you could let it sit overnight or gently defrost the broccoli in the microwave.

In addition to the broccoli there’s also an onion in the mix, as well as some garlic powder and other spices. To that a generous amount of shredded cheddar cheese and some cream cheese completes this flavor combo.

Broccoli Cheddar Cornbread

This recipe makes 18 muffins. I didn’t have that many muffin tins, so I used a small 8″ cast iron skillet and 2 6-slot muffin pans. If you choose to use a skillet instead of muffin pans, you will almost certainly have to increase your bake time. In my case it was a full 15 minutes longer than the muffins!

You want to bake these until a knife comes out clean (aside from any melted cheese). But, you should know that if you’re doing a feel test by tapping on the tops, these muffins are very moist because of the vegetables. These are not the dry cornbread muffins you may have become used to and because of that they remain a bit springy when you press on them.

Broccoli Cheddar Cornbread

Serve these alongside some soup for the perfect lunch or light dinner. With a little dollop of butter on top these muffins are a decidedly rich and tasty take on your standard cornbread.

Yield(s): Makes 18 muffins

10m prep time

35m cook time

268 calories

Rated 4.6 out of 5
Rated by 10 reviewers

Allergens: Corn, Eggs, Milk, Wheat, Gluten

When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 2 (8.5 oz) boxes cornbread mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 2 eggs, beaten
  • 8 oz cream cheese, softened
  • 6 oz (1 1/2 sticks) unsalted butter, or margarine, melted
  • 2 tablespoons milk
  • 10 oz frozen chopped broccoli, thawed and drained
  • 1 medium onion, chopped
  • 2 cups cheddar cheese
  1. Preheat oven to 350˚F. Combine cornbread mix with garlic powder, onion powder, peppers, eggs, cream cheese, butter, and milk in large bowl using electric mixer.
  2. Fold in broccoli, onion, and cheddar cheese. Scoop into greased muffin tins.
  3. Bake for 30-35 minutes or until tops are golden brown and knife inserted in center comes out clean. If baking in a cast iron skillet you may need to add an additional 10-15 minutes to baking time.

Recipe adapted from The Spruce Eats.