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    Home » Recipes » Appetizer/Snack

    Easy Broccoli Cheddar Cornbread Recipe (with Jiffy)

    Published: Jan 7, 2018 · Modified: Sep 22, 2024 by Vaishali · This post may contain affiliate links · 33 Comments

    Jump to Recipe Print Recipe

    This Broccoli Cheddar Cornbread is one of the greatest Southern appetizers and is made with vegetarian jiffy mix. Less than 10 ingredients and an easy chop, throw in a bowl and mix recipe that has a sweet and cheesy flavor that's fit to be served at any tailgate or potluck!

    4 slices of Broccoli Cheddar Cornbread on a grey ceramic plate.

    This recipe comes from the tailgating days of my PhD and some hardcore SEC football. Traditional sweet cornbread gets a major upgrade with the addition of broccoli and cheddar cheese.

    Originally shared by a friend from Auburn, I have tweaked the recipe a bit to reduce the number of eggs it called for and add in onions, jalapeno/serrano peppers, and cilantro.

    I use Jiffy vegetarian corn mix along with a handful of other, super easy to find ingredients in this recipe and it takes less than 10 minutes to prep. If you take this to a tailgate or a potluck, I guarantee you that people are going to ask you for this recipe. This semi homemade cornbread recipe goes well with my slow cooker chicken tortilla soup and you can totally add this to your Thanksgiving recipes list along with my Mushroom stuffing.

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    Jump to:
    • 🌟 Why you'll love this recipe?
    • 📋 Recipe Ingredients
    • 📖 Substitutions and Variations
    • 👩‍🍳 How to make this recipe
    • 🥣 How to serve
    • 💡 Vaishali's Pro Tips!
    • 🔌 Equipment
    • ❄️ Storage, freezing, and reheating instructions
    • ☝️ FAQs
    • 😋 Related Recipes
    • Easy Broccoli Cheddar Cornbread Recipe (with Jiffy)

    🌟 Why you'll love this recipe?

    • Casserole and cornbread in one. Think of it as a cheesy broccoli casserole meets cornbread. It's perfect!
    • Vegetarian. Unlike the regular jiffy corn muffin mix that has lard in it, use of vegetarian jiffy mix makes this recipe vegetarian.
    • Does not need to be refrigerated. My biggest concern when taking food to potlucks or tailgates is that it will go bat sitting out in the sun. Or you have to figure out a way to keep the dish cold. Not for this cornbread. Though it tastes best when warm, room or outdoor temps are just fine.

    📋 Recipe Ingredients

    This broccoli cheddar cornbread recipe with jiffy mix uses a simple list of ingredients. Before we get started, here are a few notes on ingredients to ensure your cornbread turns out perfectly.

    Ingredients of Broccoli Cheddar Cornbread on a white marble tray.
    • Broccoli - I use frozen broccoli cuts/chopped broccoli for this recipe. You can easily find this in the freezer aisle of most grocery stores in the USA.
    • Cheese - Use good quality cheddar in this dish. I prefer to shred my cheese myself. A food processor makes this really easy.
    • Milk - I almost always opt for whole milk in baking, as its higher fat content enhances the richness of the recipe.
    • Cornbread Mix - Jiffy Corn muffin mix has the perfect sweetness and just the right texture that is needed for this cornbread recipe. Using the vegetarian version of jiffy is a personal choice.
    • Eggs - Use large eggs (US size) to act as binding agent while baking and add moisture and richness to the cornbread.
    • Onions and green chili - I love the sweetness, crunch, and the slight spicy touch that the chopped onions, green chili (jalapeno or serrano), and cilantro add to this recipe. Use any white or yellow onion for mild flavor.

    Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

    📖 Substitutions and Variations

    This is a vegetarian recipe!

    • Frozen broccoli florets - instead of broccoli cuts will work as well if that is all you can find in your grocery store. Give the florets a chop after thawing them
    • Cheese - use pepper jack cheese to add a kick to your cornbread. Colby or monterey jack cheese can be substituted as well
    • Spicy - in addition to swapping cheddar with pepper jack, you can amp up the spice level of this broccoli cheddar cornbread by replacing jalapeno with serrano or thai chili peppers. You can also add some red pepper flakes to the batter
    • Cilantro - if you do not like cilantro, you can leave it out. It's not going to break the recipe
    • Mini Muffins - you can make it in mini muffin tin to serve as bite-size appetizer. Reduce the baking time to approximately 20 minutes.

    👩‍🍳 How to make this recipe

    Step 1: Preheat your oven to 350 degrees F or 180 degrees C and grease a 9 X 13 baking dish (for eg. Pyrex) with butter. Cook broccoli in microwave according to package directions (Image 1).

    Step 2: In a large bowl, stir together broccoli, Jiffy corn muffin mix, salt, pepper, and mix (Image 2).

    Chopped broccoli in a stainless steel mixing bowl.
    Corn muffin mix with chopped broccoli, salt and pepper in a stainless steel mixing bpwl.

    Step 3: Add melted butter, chopped onions, cilantro and green chili (Image 3).

    Step 4: Stir in beaten eggs and cheese until well blended (Image 4).

    Chopped onions, cilantro, and jalapeno in a stainless steel bowl with other ingredients of broccoli cheddar cornbread.
    Shredded cheese and whisked eggs with other ingredients of Broccoli Cheddar Cornbread in a stainless steel mixing bowl.

    Step 5: Put batter into the prepared baking dish (Image 5).

    Step 6: Bake at 350 F for 25 minutes or until a toothpick inserted near the center of the dish comes out clean (Image 6).

    Broccoli Cheddar Cornbread batter in a glass baking dish.
    Baked broccoli cheddar cornbread in a glass baking dish.

    🥣 How to serve

    Serve cornbread warm with butter or your favorite chutney. I like it A LOT with some sweet and savory tomato jam spread on it. It tastes great when served with all kinds of Fall Soups, especially with my Chicken Tortilla Soup recipe.

    We also like it with Hot n Sweet Tomato Ketchup 😜.

    Slices of Broccoli Cheddar Cornbread with butter on a grey ceramic plate.

    💡 Vaishali's Pro Tips!

    1. Save the butter wrapper. I save the wrapper of the stick of butter that I used in the recipe, and then use it to spread some butter on the baking dish.
    2. Melting the butter. My favorite way to melt butter is in a saucepan. But if you choose to do it in a microwave, make sure to do it in short bursts of 10-15 seconds so that the butter does not "pop".
    3. Don't overmix the batter. Just give all the ingredients a whisk together and do not overmix.
    4. Make a double batch. You won't regret it. Simply follow the freezing instructions given below.

    🔌 Equipment

    Broccoli cheddar cornbread batter in a glass baking dish.

    my favorite baking dish!

    I have many other more expensive ones, but this is hands down the most used baking dish in my kitchen.

    Buy it here →

    ❄️ Storage, freezing, and reheating instructions

    To store: Cornbread is best served fresh and warm. You can store it in the dish you baked it in, tightly covered and stick it in the refrigerator fro 2-3 days. Or you can cut the bread into pieces and store them in an airtight container.

    To freeze: Cut the cornbread into pieces. Once the cornbread pieces are cooled to room temperature, wrap them immediately in plastic wrap or place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before reheating.

    To reheat: Cut up a slice and toast in the toaster oven.

    ☝️ FAQs

    What ingredient keeps cornbread from crumbling?

    Eggs and cheese in this broccoli cheddar cornbread recipe act as binding agents and prevent it from crumbling or falling apart. They also add richness at the same time so that the crumb of the bread is delicate and not dense.

    What ingredients keep cornbread from being dry?

    Butter!!! It increases the moistness of the cornbread. The moisture of broccoli also results in this cornbread recipe being soft and moist.

    😋 Related Recipes

    Looking for other recipes like this? Try these:

    • Gajar Mooli Wali Makki ki Roti – Corn Masa Flatbread with Carrots and Radish
    • Vegetarian_tamale_pie - Glutenfree. A one-pot weeknight meal
      Vegetarian Tamale Pie (Gluten-free) || Meatless Monday
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      Tandoori Chicken Wings |Easy, Baked and Gluten-free
    • Barbecue-Peanut-Masala_Stella_FI
      Barbecue Peanut Masala | Easy, Vegan, Gluten-Free

    If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

    Love – Vaishali

    4 slices of Broccoli Cheddar Cornbread on a grey ceramic plate.

    Easy Broccoli Cheddar Cornbread Recipe (with Jiffy)

    Vaishali
    This Broccoli Cheddar Cornbread is one of the greatest Southern appetizers that is made with the vegetarian jiffy mix. Less than 10 ingredients and an easy chop, throw in a bowl and mix recipe that has a sweet and cheesy flavor that's fit to be served at any tailgate or potluck!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer
    Cuisine American
    Servings 12 pieces
    Calories 236 kcal

    Equipment

    • 1 9 X 13 Baking Dish
    • 1 whisk

    Ingredients
      

    • 10 oz frozen broccoli cuts see notes
    • 1 pack vegetarian Jiffy corn muffin mix 7- 8 oz
    • ½ cup salted butter 1 stick + more for greasing
    • 1 small white onion, finely chopped about 1 cup
    • 1 jalapeno finely chopped, see notes
    • 5 sprigs cilantro leaves stripped and finely chopped
    • 3 large eggs beaten
    • 1.5 cups shredded cheddar cheese
    • Salt and black pepper to taste

    Instructions
     

    • Preheat your oven to 350 degrees F or 180 degrees C. Grease a 9 X 13 baking dish (foreg. Pyrex) with butter.
    • Cook broccoli in microwave according to package directions; drain. In a large bowl,stir together broccoli, corn muffin mix, salt, pepper, and mix.
    • Add melted butter, chopped onions, cilantro and green chili. Stir in beaten eggs and cheese until well blended.
    • Put batter into the prepared baking dish. Bake at 350 F for 25 minutes or until a toothpick inserted near the center of the dish comes out clean.
    • Enjoy warm!

    Notes

    If you cannot find broccoli cuts, you can use broccoli florets, microwave them and then finely chop.
    Use half cheddar and half pepper jack cheese to make the corn bread spicy.
    Use serrano or thai chili pepper to increase the spice level or completely omit the pepper to control the spice.
    You can make it in mini muffin tin to serve as bite size appetizer. Reduce the baking time to approximately 20 minutes.
    To warm up, cut up a slice and toast in the toaster oven.
    This bread tastes great with all kind of fall soups.
     

    Nutrition

    Calories: 236kcalCarbohydrates: 17gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 76mgSodium: 341mgPotassium: 142mgFiber: 2gSugar: 5gVitamin A: 683IUVitamin C: 23mgCalcium: 133mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sasha

      September 23, 2024 at 1:10 pm

      5 stars
      This recipe looks soooo tasty! My stomach is growling! Thank you for sharing <3

      Reply
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    5 from 2 votes (1 rating without comment)

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