Easy Broccoli Cheddar Cornbread Recipe (with Jiffy)
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!
Servings: 12 pieces
Calories: 236kcal
Equipment
- 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: 236kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 341mg | Potassium: 142mg | Fiber: 2g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 1mg
