There’s something incredibly comforting about the aroma of cornbread baking in the oven. But what if you could make that classic even better? Imagine a golden, tender slice that’s not just sweet, but savory, studded with bits of fresh broccoli and pockets of melted cheddar cheese.
This easy broccoli cornbread is that dish—a side that steals the show. It’s the perfect bridge between a vegetable and a bread, solving the “what to serve” dilemma for everything from a hearty chili to a holiday ham. In my years of recipe testing, this version has become a staple for its foolproof method and consistently rave reviews.
Let’s make a side dish that’s anything but ordinary.
This broccoli cornbread recipe is designed for success and maximum enjoyment. Here’s what makes it a keeper:
- One-Bowl Simplicity: The mixing method is straightforward, minimizing dishes and maximizing efficiency. You’ll have the batter ready before your oven finishes preheating.
- Moist & Tender Crumb: The combination of buttermilk, sour cream, and melted butter guarantees a cornbread that stays incredibly moist for days, never dry or crumbly.
- Savory Flavor Profile: With sharp cheddar, garlic powder, and black pepper, this is a decidedly savory bread, making it a versatile partner for soups, stews, and roasted meats.
- Sneaky Veggie Boost: It’s a delicious way to incorporate more vegetables into your meal. The broccoli adds texture, color, and nutrition without a “healthy” taste.
- Perfect Texture: The small, finely chopped broccoli florets soften perfectly during baking, integrating seamlessly into the tender cornbread matrix without creating soggy spots.
- Crowd-Pleasing Appeal: This recipe is a guaranteed hit at potlucks, family dinners, and holiday gatherings, appealing to both kids and adults alike.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple pantry staples come together to create something truly special. The magic lies in the balance: the cornmeal for grit and flavor, the dairy for richness and tang, and the fresh broccoli for a pop of color and nutrition. Using full-fat buttermilk and sour cream is my professional recommendation for the best texture and flavor, but I’ll give you solid alternatives below.
- Broccoli: You’ll need one medium head. We’re using just the florets, chopped very finely. This size ensures they cook through and distribute evenly. Save the stalks for a stir-fry or soup!
- All-Purpose Flour: This provides the necessary structure. Be sure to spoon it into your measuring cup and level it off for accuracy.
- Yellow Cornmeal: The star of the show. A fine or medium grind works best here for a classic cornbread texture.
- Baking Powder: Our leavening agent. Make sure yours is fresh (less than 6 months old) for maximum rise.
- Seasonings: Simple pantry staples—salt, garlic powder, and black pepper—build a savory foundation that complements the cheese and broccoli beautifully.
- Sharp Cheddar Cheese: Freshly grated from a block melts better and tastes far superior to pre-shredded cheese, which contains anti-caking agents. We use most in the batter and save some for a cheesy, golden top.
- Eggs: They bind the batter and contribute to the rise. Having them at room temperature helps them incorporate more smoothly.
- Buttermilk: Its acidity tenderizes the gluten and reacts with the baking powder for a light crumb. It also adds a lovely tang.
- Unsalted Butter: Melted and slightly cooled. It adds rich flavor and contributes to a moist texture.
- Sour Cream: This is my secret weapon for ultra-moist baked goods. It adds fat, tang, and tenderness. Plain full-fat Greek yogurt is a perfect substitute.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty tools for this recipe. A standard set of kitchen basics will do the job perfectly. The key item is your baking pan.
I prefer an 8×8-inch or 9×9-inch square metal pan for even baking and nice, tall slices. Glass or ceramic pans can work but may require a slightly longer baking time. Parchment paper is highly recommended—it guarantees easy release and cleanup.
A good box grater for the cheese, a whisk for emulsifying the wet ingredients, and a rubber spatula for gentle folding are your other essential partners.
How to Make Broccoli Cornbread Recipe
Step 1: Prep the Pan and Broccoli
First, position a rack in the center of your oven and preheat it to 375°F (190°C). This consistent, moderate heat is ideal for cooking the broccoli through while achieving a golden-brown top without burning. Grease your baking pan, then line it with a sheet of parchment paper, leaving an overhang on two opposite sides.
Believe me, this simple step is a game-changer for removing the whole loaf cleanly. While the oven heats, finely chop your broccoli florets. Aim for pieces no larger than a pea; this ensures they soften perfectly during the bake and won’t create wet pockets.
Step 2: Combine the Dry Ingredients and Coatings
In your large mixing bowl, add the flour, cornmeal, baking powder, salt, garlic powder, and pepper. Whisk them together thoroughly to ensure the leavening and seasonings are evenly distributed—no one wants a bite of just baking powder! Now, add ¾ cup of your shredded cheddar and all the chopped broccoli.
Use a fork to toss everything together until the broccoli and cheese are lightly coated in the flour mixture. This coating is a pro trick; it helps suspend these heavier add-ins throughout the batter so they don’t all sink to the bottom.
Step 3: Whisk the Wet Ingredients
In a separate bowl, crack in the eggs and whisk them until they’re smooth and uniform. Pour in the buttermilk, the melted (and slightly cooled) butter, and the sour cream. Now, whisk vigorously!
You want to create a smooth, homogenous emulsion. There should be no separate streaks of egg white or clumps of sour cream. Tip from me: If your eggs are cold from the fridge, place them in a bowl of warm water for 5 minutes first.
Room-temperature ingredients blend together much more seamlessly.
Step 4: Gently Fold the Batter Together
Now comes the fun part. Pour the wet ingredient mixture into the bowl with the dry ingredients and coated broccoli. Take your rubber spatula and begin to fold.
Use a gentle, sweeping motion from the bottom of the bowl up and over. Your goal is to combine them until no dry pockets of flour remain, but the moment you achieve that, stop. The batter will be thick and a bit lumpy—that’s exactly what you want.
Overmixing is the enemy of tender cornbread, as it develops the gluten in the flour.
Step 5: Bake to Golden Perfection
Transfer the batter to your prepared pan, spreading it into an even layer with your spatula. Sprinkle the remaining ¼ cup of cheddar cheese evenly over the top. This will create a beautifully browned, cheesy crust.
Place the pan in the center of your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the top is a rich golden brown, the edges have pulled slightly away from the sides of the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 6: Cool, Slice, and Serve
Once baked, transfer the pan to a wire cooling rack. This is the hardest but most important step: let it cool for at least 15-20 minutes. This resting time allows the internal structure to set, which means you’ll get clean, neat slices instead of a crumbly mess.
After it has cooled, use the parchment paper “handles” to lift the entire loaf out of the pan. Slice it into 9 generous squares. Step back and admire your beautiful, savory creation before serving it warm.
A few insights from my kitchen to yours can make the difference between good and great results.
- Broccoli Prep is Key: Do not use frozen broccoli unless you thaw and squeeze it completely dry of all moisture. Excess water will steam in the batter and make the cornbread gummy. Fresh is best and most reliable here.
- The Doneness Test: Ovens vary, so trust the visual and tactile cues over the timer alone. The cornbread is done when it feels springy to a light touch in the center and the internal temperature reads 200°F-205°F on an instant-read thermometer.
- For a Crispier Crust: If you love crispy edges, bake the cornbread in a preheated cast-iron skillet. Simply melt the butter called for in the recipe in a 9-inch skillet in the preheating oven, then swirl it to coat the pan before adding the batter.
- Avoiding a Dense Loaf: The most common pitfall is overmixing the batter once the wet and dry ingredients meet. Gluten development starts immediately, so a light hand is essential for a tender crumb.
- Cheese Selection: While sharp cheddar is classic, feel free to experiment with other meltable cheeses like Pepper Jack for spice, Gouda for smokiness, or a Italian blend. Always grate it yourself for the best melt.
Recipe Variations
- This recipe is wonderfully adaptable. Once you’ve mastered the base, try one of these delicious twists.
- Jalapeño Cheddar: Add 1-2 finely diced jalapeños (seeds removed for less heat) to the dry ingredients along with the broccoli. It creates a fantastic spicy-savory flavor.
- Bacon & Cheddar: Fold in ½ cup of cooked, crumbled bacon with the broccoli. The smoky saltiness takes this cornbread over the top.
- Everything Bagel: Omit the garlic powder and black pepper. After sprinkling with cheese, top the batter with 1-2 tablespoons of everything bagel seasoning before baking.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The structure may be slightly more delicate, but it works beautifully.
- Dairy-Free Adaptation: Use a plant-based butter, unsweetened plain almond or soy yogurt instead of sour cream, and a dairy-free buttermilk (1 cup plant milk + 1 tbsp lemon juice, rested 5 min). Use a dairy-free cheddar shred that melts well.
- Sun-Dried Tomato & Herb: Add ⅓ cup chopped oil-packed sun-dried tomatoes (drained) and 1 tablespoon of chopped fresh rosemary or thyme to the batter for a Mediterranean flair.
- Corn & Broccoli: Add ½ cup of frozen corn kernels (no need to thaw) along with the broccoli for extra sweetness and texture.
What to Serve With This Recipe
This savory broccoli cornbread is the ultimate utility player on your dinner table. Its rich, cheesy flavor and substantial texture make it far more than just a bread basket filler.
It’s a natural companion to a wide range of soups and stews. Think of it alongside a big bowl of hearty chili, creamy potato soup, or white chicken chili. The cornbread is perfect for dipping and sopping up every last bit.
For a comforting dinner, serve it with slow-cooked pot roast, pulled pork, or roasted chicken. The savory notes complement the meats perfectly. It also makes a fantastic addition to a holiday spread, standing up beautifully to the strong flavors of glazed ham or roast turkey.
For a lighter meal, pair it with a simple green salad dressed with a bright vinaigrette to cut through the richness. Beverage-wise, a crisp apple cider, a light lager, or even a glass of dry Riesling would be delightful pairings.
Storage & Make-Ahead Instructions
- Proper storage ensures you can enjoy this cornbread for days.
- Room Temperature: Once completely cooled, store the cornbread in an airtight container at room temperature for up to 2 days. This is best if you prefer a softer crust.
- Refrigerator: For longer storage, wrap the cooled loaf or individual slices tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. The refrigerator will dry it out slightly, so reheating is recommended.
- Freezer: This cornbread freezes exceptionally well. Wrap the completely cooled loaf or slices tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: The best way to revive cornbread is to warm it in a 350°F oven for 10-15 minutes (5-8 minutes for slices) until heated through. You can also microwave individual slices for 15-20 seconds, though this will soften the crust. For a crispy top, use a toaster oven or air fryer.
- Make-Ahead: You can prepare the dry ingredient mixture and chop the broccoli a day in advance. Store them separately in airtight containers. When ready to bake, simply proceed with combining the wet ingredients and mixing.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: You can, but it requires careful prep. Thaw the broccoli completely, then squeeze it in a clean kitchen towel to remove as much liquid as humanly possible. Excess moisture is the enemy of good cornbread texture.
For best results, I strongly recommend fresh broccoli.
Q: I don’t have buttermilk. What can I use?
A: An easy homemade substitute works perfectly. Add 1 tablespoon of white vinegar or fresh lemon juice to a 1-cup measuring cup, then fill the rest with whole milk or a 2% milk. Let it sit for 5-10 minutes until it curdles slightly before using.
Q: How do I know when the cornbread is done baking?
A: Look for three signs: 1) The top is uniformly golden brown, 2) The edges have pulled away from the sides of the pan, and 3) A toothpick or skewer inserted into the center comes out clean or with a few dry crumbs. An internal temperature of 200°F-205°F is a surefire indicator.
Q: Why did my broccoli sink to the bottom?
A: This usually happens if the broccoli pieces are too large or if they weren’t coated in the dry flour mixture. The coating creates a barrier that helps suspend them in the batter. Finely chopping and tossing are key steps.
Q: Can I make this in a muffin tin?
A: Absolutely! Grease a 12-cup muffin tin or line it with papers. Divide the batter evenly among the cups and reduce the baking time to 18-22 minutes, or until a toothpick comes out clean.
This is great for portion control and grab-and-go servings.
Q: Is this cornbread sweet or savory?
A: This is a decidedly savory cornbread recipe. It contains no sugar, relying on the natural flavors of cornmeal, cheese, garlic, and broccoli. If you prefer a hint of sweetness, you can add 1-2 tablespoons of sugar or honey to the wet ingredients.
Q: Can I add other vegetables?
A: Yes, but choose low-moisture veggies. Finely chopped sautéed mushrooms, spinach (thawed and squeezed dry if frozen), or roasted red peppers (drained well) are excellent additions. Always ensure they are not wet before adding to the batter.
Q: My cornbread is too crumbly. What happened?
A: Crumbly cornbread often results from not enough binding agent or overbaking. Ensure you’re using large eggs and the correct amount of buttermilk and sour cream. Also, be sure to let it cool adequately before slicing; it continues to set as it cools.
Final Thoughts
This easy broccoli cornbread recipe is a testament to how a few simple ingredients, combined with a reliable technique, can create something truly memorable. It’s the side dish that often becomes the main attraction, offering a perfect balance of comforting carbs, savory cheese, and wholesome vegetables. I’ve served this to everyone from skeptical toddlers to discerning dinner guests, and it never fails to impress.
What I love most about this recipe is its versatility and foolproof nature. Whether you’re a seasoned baker or just starting out, the clear steps and professional tips set you up for success. So, the next time you’re pondering what to make alongside that pot of soup or for your holiday table, I hope you give this recipe a try.
I’m confident it will earn a permanent spot in your recipe rotation.
I’d love to hear how it turns out for you! Did you add bacon or try the jalapeño version? Share your creations and any questions in the comments below.
If you enjoyed this recipe, please consider sharing it with a friend or leaving a rating—it means the world to me. Happy baking
Easy Broccoli Cornbread
Equipment
- 8×8-inch or 9×9-inch square baking pan
- Parchment paper
- Large and medium mixing bowls
- Whisk
- Rubber spatula
- Box grater (for cheese)
- Wire cooling rack
Ingredients
- 1 head broccoli about 1 ½ cups finely chopped florets
- 1 cup all-purpose flour spooned and leveled
- 1 cup yellow cornmeal fine or medium grind
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper freshly ground
- 1 cup sharp cheddar cheese shredded, divided
- 2 large eggs at room temperature
- 1 cup buttermilk full-fat preferred, see FAQ for substitute
- ⅓ cup unsalted butter melted and slightly cooled
- ¼ cup sour cream or plain Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures clean slices. Finely chop the broccoli florets into small, pea-sized pieces—you should have about 1 ½ cups. Trust me, small pieces distribute better and ensure the bread cooks evenly.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, garlic powder, and black pepper. Add ¾ cup of the shredded cheddar cheese and the chopped broccoli. Toss everything together with a fork until the broccoli and cheese are coated in the flour mixture. This prevents them from sinking to the bottom during baking.
- In a separate medium bowl, whisk the eggs until smooth. Add the buttermilk, melted butter, and sour cream. Whisk vigorously until the mixture is completely smooth and emulsified—no streaks of egg white or sour cream should remain. Tip from me: Using room-temperature eggs helps this mixture come together seamlessly.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter together until just combined and no dry flour pockets remain. Be careful not to overmix; a few lumps are perfectly fine. Overmixing develops gluten and can lead to a tough, dense cornbread.
- Pour the thick batter into your prepared pan and spread it into an even layer. Sprinkle the remaining ¼ cup of cheddar cheese evenly over the top. Bake on the center rack for 30-35 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cornbread cool in the pan on a wire rack for at least 15-20 minutes. This resting time is crucial for the structure to set, making it much easier to slice. Use the parchment paper overhang to lift the entire loaf out of the pan. Cut into 9 squares and serve warm. Step back and admire your beautiful, savory creation!