Broccoli Cornbread Jiffy
A quick and easy Broccoli Cornbread Jiffy recipe that combines the convenience of Jiffy mix with the nutrition of broccoli, perfect for any meal.
Equipment
- 9x9-inch baking dish
- Large mixing bowl
- Oven
- Non-stick spray or butter
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 10 oz frozen chopped broccoli thawed and drained
- 1 cup shredded cheddar cheese
- 1 small onion finely chopped
- 4 eggs lightly beaten
- 1/2 cup butter melted
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x9 inch baking dish with non-stick spray or butter.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix, thawed and drained broccoli, shredded cheddar cheese, finely chopped onion, lightly beaten eggs, melted butter, and salt. Stir until all ingredients are well mixed.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for about 10 minutes before slicing and serving.
Notes
Chef's Tips:
• For a softer texture, reduce baking time by 5 minutes and cover the dish with foil for the last 10 minutes of baking.
• Avoid overmixing the batter to prevent a dense cornbread.
• Serve warm with a dollop of sour cream or a drizzle of honey for added flavor.
Food Safety:
• Ensure broccoli is fully thawed and drained to avoid excess moisture in the batter.
• Store leftovers in an airtight container in the refrigerator and consume within 3 days.