Cheesy Broccoli Cornbread - A Moist and Savory Side Dish

Cornbread is one of those foods I had never really encountered until I came to America.

Growing up in Ireland, bread meant a very different thing altogether. There was brown bread, soda bread, wheaten bread and lovely soft loaves for making sandwiches. Cornbread simply wasn't part of our Irish food tradition.

I was first introduced to it when I lived in Florida many moons ago, and I have to confess, I wasn't immediately smitten.

In fact, my first thought was that it was rather gritty.

Now, I hope all you devoted cornbread fans will forgive me for saying that. My Irish palate simply wasn't accustomed to the texture of cornmeal. I expected bread to have the familiar crumb of something made with wheat flour, so that slightly grainy texture took me by surprise.

But, like so many American foods I've discovered over the years, I soon learned there isn't just one way to make cornbread.

And that's where cheese came to the rescue.

Table of Contents

Learning To Love Cornbread

Once I tasted cornbread with cheddar cheese added to the mix, things started looking up.

Cheese has a marvelous way of making just about everything better, doesn't it?

Over the years, I discovered all sorts of variations on traditional cornbread, with cooks adding everything from cheese and jalapeños to sweet corn, onions and vegetables.

This cheesy broccoli cornbread is just the sort of version that won me over.

It's moist and substantial, with little pieces of broccoli scattered throughout and plenty of cheddar cheese both inside and on top. Cottage cheese also adds moisture and richness, making this quite different from the drier, more crumbly cornbreads I first encountered.

Perhaps I simply needed an Irishwoman's favorite ingredient to convince me. And believe it or not, my favorite is none other than a good helping of cheese.

Broccoli And Cheddar Are A Perfect Pairing

Broccoli and cheddar are old friends in the kitchen.

There's something about the mild earthiness of broccoli that works beautifully with sharp, savory cheddar cheese. You'll find the combination in soups, casseroles, quiches and savory pies, so why not cornbread?

Here, chopped broccoli makes the cornbread a little heartier while adding lovely flecks of green throughout.

Finely chopped onion adds another layer of savory flavor, while cheddar is mixed right through the batter. A final sprinkling of cheese over the top melts and browns as the cornbread bakes, creating that wonderfully tempting golden crust.

An Easy Cornbread Using Cornbread Mix

This is also a wonderfully straightforward recipe because it starts with packaged cornbread mix.

There's no need to measure cornmeal, flour or leavening ingredients separately. The cornbread mix forms the base, while eggs, melted butter and cottage cheese transform it into a rich batter.

Broccoli, onion and most of the shredded cheddar are then folded through before everything is spread into a 9-by-13-inch casserole dish. The remaining cheddar is scattered over the top before baking.

It's simple American comfort food with very little fuss.

Cottage Cheese Makes This Cornbread Moist

If you're wondering about the cottage cheese in the ingredient list, don't worry. This cornbread doesn't taste like a bowl of cottage cheese.

Instead, it adds moisture and richness to the batter.

That's especially important for someone like me who wasn't initially enamored with the drier texture of traditional cornbread. Between the cottage cheese, butter, eggs, broccoli and cheddar, this version is far removed from the gritty cornbread of my first Florida encounter.

It's soft, cheesy and almost casserole-like in the center, while still retaining that unmistakable corn flavor.

Choosing Cheddar Cheese

I recommend using a flavorful cheddar for this recipe.

A sharp or mature cheddar gives you far more cheesy flavor than a very mild variety, especially since there are quite a few other ingredients competing for attention.

And, of course, Irish cheddar would be right at home here.

Using an Irish cheddar is certainly not essential for an American broccoli cornbread, but it's a lovely way of adding a little Irish touch to the recipe. 

If possible, grate your cheese from a block rather than buying it pre-shredded. Freshly grated cheese generally melts beautifully and creates a lovely topping.

Ingredients for Cheesy Broccoli Cornbread

This cheesy broccoli cornbread comes together with just a handful of simple ingredients. Each one plays an important role in creating a moist, flavorful cornbread with plenty of cheesy goodness. Remember, you can find the exact quantities on the recipe card.

• Cottage cheese - Cottage cheese adds moisture and richness to the cornbread, helping to create a soft and tender texture rather than a dry, crumbly one.
• Butter - Melted butter brings richness and flavor to the batter while also helping to keep the finished cornbread moist.
• Eggs - Eggs bind all of the ingredients together and provide structure, helping the cornbread puff up and hold together when sliced.
• Cornbread mix - Packaged cornbread mix provides the cornmeal base for this easy recipe and gives the bread its characteristic corn flavor and texture.
• Broccoli - Frozen chopped broccoli adds color, texture and a mild vegetable flavor that pairs wonderfully with cheddar cheese. Be sure to thaw and drain it well before adding it to the batter.
• Onion - Finely chopped onion adds a subtle savory flavor that complements both the broccoli and cheddar without overpowering them.
• Cheddar cheese - Shredded cheddar adds plenty of savory, cheesy flavor throughout the cornbread, with some reserved for the top to create a delicious golden, melted cheese crust.

Preparing The Broccoli

The recipe uses frozen chopped broccoli, which makes preparation very easy.

Allow the broccoli to thaw completely and drain it well before adding it to the batter.

This is important because excess water from the broccoli can make the cornbread too wet.

If some of the broccoli pieces are quite large, you can chop them a little more finely before stirring them through the mixture. Smaller pieces distribute more evenly, so you'll get a little broccoli in almost every square.

How To Make Cheesy Broccoli Cornbread

Start by preheating the oven to 375°F and preparing a 9-by-13-inch baking dish with nonstick cooking spray.

Combine the cottage cheese, melted butter, lightly beaten eggs and cornbread mix in a large mixing bowl.

Once the batter is combined, fold in the drained broccoli, finely chopped onion and most of the shredded cheddar cheese.

Spread the mixture evenly in the prepared baking dish.

Then sprinkle the remaining cheddar over the top.

Bake for 35 to 40 minutes, until the cornbread is puffed, golden and cooked through.

Allow it to cool slightly before cutting it into squares.

And that's all there is to it.

What To Serve With Broccoli Cornbread

This isn't necessarily the kind of cornbread I'd serve with honey and butter. It's definitely on the savory side.

It's wonderful alongside soups and stews, and it would make a tasty accompaniment to chili. I also think it works beautifully as part of a casual lunch or supper.

And because the broccoli and cheese make it quite substantial, a square can make a tasty snack all on its own.

It would also be a lovely addition to a potluck table or family gathering since it's baked in a large casserole dish and can easily be cut into individual portions.

Cheesy Broccoli Cornbread As An Alternative Side for Thanksgiving

This savory broccoli cornbread makes a delicious addition to a Thanksgiving or holiday table.

It's certainly richer than traditional cornbread, thanks to the cheddar cheese, cottage cheese, eggs and butter, so I like to serve it in smaller squares alongside turkey and all the trimmings.

The broccoli adds a welcome touch of green, while the golden cheesy topping makes it especially tempting for a holiday feast.

Storing Cheesy Broccoli Cornbread

Since this cornbread contains broccoli, eggs, cottage cheese and cheddar, leftovers should be stored in the refrigerator rather than at room temperature.

Allow the cornbread to cool completely, then transfer the squares to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 to 4 days.

To reheat, warm individual pieces in the microwave for a quick option. You can also reheat the cornbread in a 325°F oven until warmed through. Covering it loosely with foil will help prevent the cheesy topping from becoming too brown or the cornbread from drying out.

Can You Freeze Broccoli Cornbread?

Yes, this cheesy broccoli cornbread can be frozen. Once completely cool, cut it into individual squares and wrap each piece well before placing them in a freezer-safe container or freezer bag. Freeze for up to 2 to 3 months.

Freezing individual portions makes it easy to remove just as many pieces as you need. Thaw them overnight in the refrigerator before reheating. For the best texture, I prefer reheating thawed cornbread in the oven, which helps refresh the edges and cheesy topping.

Printable Recipe Card

Here's the printable recipe card for your kitchen files.

An American Recipe That Won Me Over

One of the joys of moving from Ireland to America was discovering an entirely new collection of foods.

Some I loved at first bite.

Others required a little more persuasion.

Cornbread definitely belonged in that second category.

That gritty texture I encountered all those years ago in Florida seemed very strange to my Irish taste buds. But somewhere along the way, after trying richer and more flavorful versions, I learned to appreciate it.

And when you add broccoli, onion, cottage cheese and plenty of cheddar?

Well, that's a cornbread this Irish woman can definitely get behind.

Sometimes it just takes a little cheese to help two culinary worlds meet.