Description
This broccoli cornbread recipe features a golden crust with vibrant green broccoli and orange cheddar specks. It is an easy, hearty, and healthy family-favorite side dish perfect for adding more vegetables to dinner.
Ingredients
Scale
- 1.5 cups (180g) cornmeal (yellow or white)
- 1 cup (120g) all-purpose flour (or whole wheat flour for added fiber)
- 1 Tbsp (15g) baking powder
- 0.5 tsp (2.5g) baking soda
- 0.5 tsp (3g) salt
- 2 large eggs
- 1.25 cups (300ml) milk (whole or 2%, or thin Greek yogurt with water)
- 0.5 cup (113g) unsalted butter, melted (use good quality butter)
- 1.5 cups (150g) broccoli florets, finely chopped (fresh or frozen, thawed and squeezed dry)
- 1.5 cups (150g) cheddar cheese, shredded (sharp or mild, freshly shredded melts best)
- 1 jalapeño (optional, deseeded and finely diced)
Instructions
- Prep Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish generously with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until uniform.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until blended, then add the milk and melted butter. Stir until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry. Stir gently with a spoon or spatula, just until combined. Lumps are perfectly fine.
- Fold in Veggies and Cheese: Gently fold in the finely chopped broccoli, shredded Cheddar cheese, and optional diced jalapeño. Ensure they are evenly distributed.
- Bake Cornbread: Pour the complete batter into the prepared baking dish. Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Notes
Ensure broccoli is finely chopped and, if frozen, thawed and squeezed dry to prevent soggy cornbread. Avoid overmixing the batter for a tender texture. Consider using whole wheat flour or low-fat milk for healthier options, or Greek yogurt for tang. Other cheeses like Monterey Jack can also be used. Store fresh broccoli tightly wrapped in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 calories
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
Keywords: broccoli cornbread, cheddar, easy dinner, family recipe, healthy side, vegetable side, comfort food, baking, quick meal