Broccoli Cheese Cornbread

I hate to leave negative reviews, but I went out and bought the ingredients for this… looking forward to a yummy side dish. I added onion and poblano peppers, thinking that would flavor it up a bit. It didn’t. If you’re cooking for someone who doesn’t like spice, or flavor, or has a delicate stomach, this is perfect. I now have almost a full pan of it and am trying to figure out how to make it better. Sorry to leave a bad review, it was easy to make, it just needs more… something. I wish I had added sharp cheddar, like other people did. But I was busy making the main dish and forgot to. If you make this, be sure to add more to it! Seasoning or veggies or cheese, depending on what you like. It probably would be awesome with some salsa mixed in.

I decided to omit the eggs, so I used flaxseed and water instead. I also used only two tbsp of vegan butter. The broccoli I didn’t mix it in the batter, I put it in a layer with cheese in the middle of two layers of batter. It turned out delicious!!!!! Thank u for this recipe! Love it

One of my hubby’s favorites! Just make sure the broccoli is chopped into very small pieces. Yum!!

Gotta saute the onion in the butter to really enjoy this.

I’m a southern girl and I love this cornbread recipe! I got this recipe from my Mimi (grandmother) 35-40 years ago and have always received rave reviews when I take it to a potluck or serve it with a pot of red beans and rice! It comes out perfect every time, when you use 1 box of Jiffy cornbread mix, 4% milk fat cottage cheese and I steam fresh broccoli, instead of frozen. It really is delicious and moist!

Soooo good! Never had anything like this before. I was skeptical about the cottage cheese because I don’t like it, but you don’t taste it at all. The first time I made this, I liked it but felt it was missing something. The second time I added some sugar (maybe 1/4 cup) and I LOVED it.

Truly delicious! Had to bake mine at least 35 mins though, otherwise it was still a little wet inside. Definitely going into the rotation.

It turns out very tummy made this with some changes I cut the butter used olive oil. Salutes fresh broccoli and green opinion in olive oil added basil Oregon chili flakes to give some flavor and for a bite added couple of chillies and some cheddar cheese turned out perfect!

Added cauliflower because I was low on broccoli. Also used only a quarter of the amount of butter.

i made it into 18regular size muffins.made own cornmeal mix as advised by anooshka.the baking time was 30 min even for the muffins.While I was putting the batter in tin I thought it’ll turn out fine coz nobody had any problems with it. But the first batch baked very dry.No I did not over bake &yes I did measure ingredients accurately. For the second batch (only6muffins batter was left) I added 3cups of 1/4cup milk to get the right consistency.it was just an experiment from my baking knowledge. To my amazement they turned out so very perfect.But I still don’t understand why did anybody else had the problem.I would love to make them again but will definitely have to add some milk to get the right consistency of the batter.i also used fresh broccoli&2ts salt.Everything was perfect except the dryness of the batter.I think the submitter might want to go through the recipe again. Other than that. Thanks.

I really liked the flavor of this cornbread, but I think next time I’ll use fresh broccoli instead of frozen. It made it a little too tender.

My family LOVED this. The only changes I made was I added a package of real bacon peices because my family loves bacon and omitted the salt because bacon peices are salty. I cut this into squares and we ate it for breakfast for a couple of days. (It reheats well!)

very dry. was worth a second try though.

This was a great recipe! I followed one reviewer’s suggestion of making your own self-rising cornmeal (1 cup flour (I used half whole wheat), 1 cup cornmeal, 1 T baking powder, 1 t salt). Measured on my kitchen scale, this only made 1/2 cup too much… I guess you could easily just cut the flour and cornmeal by 1/4 cup each 🙂 I did use the butter, but used it to saute the onions until they were tender to give them a sweeter flavour. I also sauteed my broccoli for a few minutes to tenderize it because I used fresh broccoli. My husband I loved them! My picky toddler dipped a few bites in ketchup lol… at least some got in I guess 🙂 I should mention… I was feeling lazy so I made 16 muffins lined with paper cups instead of using a pan. I baked them at 400degF for only 20 minutes.

I used Jiffy cornbread mix instead of cornmeal and omitted the butter. I added in low-fat organic cottage cheese, chopped onion, broccoli and shredded cheddar cheese. Cooked as directed and it came out delicious! This will be a staple in my home.

This turned out to be a flop! Maybe I did something wrong? It sounded really good. Bummer

This was my first time making Broccoli Cheese Cornbread. Although I used a 13X9 pan, it turned out great with less cooking time -it took about 20 min. Thanks, I will definitely make this again!

This is sooooo good! I made it for thanksgiving and Christmas. I did add some smoked paprika and it really gave it depth and flavor. It is now a family fave!!

Very very yummy! I ran out of cottage cheese so substituted with ricotta cheese. It came out a bit sweeter but delicious. I also added shredded cheddar cheese. Perfect for thanksgiving!

I doubled the recipe, substituted the onion for 1 cup of chopped chives, 3 extra large eggs, used fat free cottage cheese and used Trader Joe’s Cornbread mix. These came out perfectly! I couldn’t stop myself and ate half the pan. I can’t wait to make them again, but this time in a mini muffin pan. 350 degrees for 15-17 minutes.

I wasn’t a fan. It didn’t have any flavor at all. I think I’ll just stick with the Jiffy recipe.