Memphis Broccoli Cornbread
Memphis Broccoli Cornbread is a Southern-inspired twist on traditional cornbread that’s irresistibly moist, cheesy, and packed with savory goodness. This easy-to-make recipe combines fluffy cornbread mix, tender broccoli florets, tangy sour cream, and sharp cheddar cheese for a flavorful side dish that’s both hearty and nutritious. Finely chopped onions, melted butter, and a hint of seasoning elevate the dish, while baking it to golden perfection creates a crispy crust with a soft, cheesy center. Ready in under an hour, this crowd-pleasing cornbread pairs beautifully with barbecue, fried chicken, or a comforting bowl of chili. Perfect for family dinners, potlucks, or holiday gatherings, Memphis Broccoli Cornbread will quickly become a favorite!
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Recipe Information
Ingredients
- 16 ounces cornbread mix (preferably Jiffy)
- 10 ounces frozen chopped broccoli
- 2 cups cheddar cheese, shredded
- 4 eggs
- 1 cup unsalted butter, melted
- 1 cup sour cream
- 1 medium onion, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
Thaw the frozen broccoli by microwaving it for 1-2 minutes or letting it sit at room temperature. Once thawed, drain any excess water.
In a large mixing bowl, combine the cornbread mix, eggs, melted butter, and sour cream. Stir until just combined.
Fold in the chopped broccoli, shredded cheddar cheese, finely chopped onion, salt, and black pepper. Mix gently to distribute the ingredients evenly.
Pour the mixture into the prepared baking dish. Use a spatula to spread it out smoothly and evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cornbread from the oven and let it cool slightly for 5-10 minutes before slicing into squares.
Serve warm and enjoy! This makes a perfect side dish for barbecue, fried chicken, or a hearty bowl of chili.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 339 mg | 26% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 265 mg | 6% | |
*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.
