Broccoli cheddar cornbread – corn bread with broccoli and cheese Recipe
Broccoli cheddar cornbread is a twist on American cornbread, enriched with broccoli and cheese. In many homes in the southern USA this moist, cheesy cornbread is served as a side to soups and stews, and the leftovers are eaten for breakfast with a fried egg. The taste is a bit like savory vegetable muffins, just in the form of one easy-to-slice slab.
This cornbread is extra moist and flavorful thanks to the addition of broccoli and plenty of cheese. It’s easy to slice, travels well and turns a simple soup or chili into a more filling meal.
Chef's tips
Chop the broccoli quite finely so it distributes evenly throughout the batter and doesn’t weigh it down. Don’t overbake the cornbread – take it out as soon as the toothpick test shows no raw batter, so it stays soft and tender inside.
How to serve
Serve warm with a pat of butter, ideally alongside a bowl of chili, tomato soup or creamy vegetable soup. It’s also great for breakfast, reheated in a pan and topped with a fried or poached egg.
Ingredients
- broccoli florets, fresh or frozen - 250 g
- cornmeal finely ground - 150 g
- wheat flour - 100 g
- baking powder - 2 teaspoon
- salt - 0.5 teaspoon
- sugar - 1 tablespoon
- egg - 2 piece
- buttermilk - 200 ml
- vegetable oil for the batter - 60 ml
- yellow cheese grated, e.g. cheddar - 120 g
- granulated garlic optional - 0.5 teaspoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Grease a 20×20 cm pan with oil or line it with baking paper.
- If using fresh broccoli, cut it into small florets, rinse and drop into boiling, lightly salted water for 2–3 minutes, until softened but still bright green. Drain and rinse with cold water, then chop finely. If using frozen broccoli, pour boiling water over it for 2–3 minutes, drain and chop.
- In a large bowl, mix the cornmeal, wheat flour, baking powder, salt, sugar and granulated garlic.
- In another bowl, beat the egg with the buttermilk and oil until combined.
- Pour the wet ingredients into the dry ingredients and stir briefly with a spoon just until combined. Do not overmix, or the cornbread may turn out tough.
- Add the chopped broccoli and grated cheese, reserving a handful of cheese for the top. Gently fold in so the ingredients are evenly distributed.
- Pour the batter into the prepared pan, smooth the top and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out dry or with a few moist crumbs but no raw batter.
- Remove from the oven and let stand for 10 minutes, then cut into squares and serve warm or at room temperature.
Storage
Store the cooled cornbread wrapped or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat briefly in the oven or on a dry pan to refresh the texture.
I love making this cornbread when I have a bit of leftover broccoli in the fridge – it turns into a colorful, comforting side that everyone happily eats, including kids who are usually skeptical about green vegetables.
