Made from Scratch Broccoli Cornbread
Elevate your cornbread game with this Made from Scratch Broccoli Cornbread, a savory twist on a classic Southern delight! Packed with the wholesome goodness of steamed broccoli, sharp cheddar cheese, and a hint of sweetness from granulated sugar, this recipe combines rich flavors and comforting textures in every bite. The all-natural blend of yellow cornmeal and all-purpose flour creates a perfectly tender crumb, while diced onion adds a subtle, aromatic edge. Quick and easy to prepare in just 40 minutes, this cheesy broccoli cornbread is ideal for family dinners, holiday feasts, or as a hearty side dish for soups and stews. Bursting with fresh ingredients and baked to golden-brown perfection, this homemade cornbread proves that simple ingredients can create something truly special.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 0.75 cup whole milk
- 1 cup cheddar cheese, shredded
- 1 cup broccoli florets, chopped and steamed
- 0.5 cup yellow onion, finely diced
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking pan or a similar-sized casserole dish with butter or cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
In a separate medium-sized bowl, whisk the melted butter, eggs, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, steamed and chopped broccoli, and diced onion. Mix gently to evenly distribute the ingredients.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cornbread cool for about 10 minutes in the pan before slicing into squares.
Serve warm and enjoy your homemade broccoli cornbread!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 41.2 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1216 mg | 94% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
