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Broccoli Cheddar Cornbread Recipe

Broccoli Cheddar Cornbread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (170)

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Average Rating:

Total Reviews: 170

Showing 11-20 of 170

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  • on December 15, 2011

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    First time I made this the broccoli and onions did stay on the bottom. But the second time I made it and i did mix everything together and HOLY COW this is the best cornbread i have ever had. Those Neelys know how to cook good food.

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  • on November 28, 2011

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    As written this recipe does not work. You will end up with yummy cornbread sitting on top of a slimy layer of cooked broccoli. The cooked broccoli and onion must be fully combined with the batter before baking.

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  • on November 26, 2011

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    My husband is from Jamaica and not a big fan of cornbread, I tried this recipe even though I don't like cottage cheese. The cottage cheese is the secret to how incredible moist the bread is; this is really a great recipe. My husband just loved it and stated "that's the best cornbread I ever had, your such a great cook".

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  • on September 21, 2011

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    This was very yummy, only the boxed cornbread is a little too sweet. I want to try it again with cornbread made from scratch.

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  • on September 06, 2011

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    I love this cornbread... I added a little bit of white sugar and blended the batter with the broccoli, garlic & onions and it was very soft and moist even 1 day later.. this is a my family's favorite cornbread now thanks guy's..

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  • on August 16, 2011

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    The best cornbread ever. It was fairly easy to make and freeze for later.

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  • on July 04, 2011

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    I don't usually go for recipes with words like "Broccoli" and "Cornbread" in them. But this dish is simply wonderful. It's moist and flavorful. The cornbread flavor is there, but doesn't dominate.

    I used extra sharp cheddar to help the cheese flavor compete with the other ingredients. I also used a 12 ounce bag of frozen broccoli florets and sliced them into smaller pieces. Because I used salted butter, I decreased the salt to one teaspoon.

    Don't limit this dish as an accommpaniment to chicken and pork. It goes quite well with a steak. I can't wait to have it with ham.

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  • on March 29, 2011

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    I would have never thought this combination would taste sooo good. My cousin brought it over for dinner and I couldn't stop eating it. I asked where she got the recipe. When she told me I looked it up and couldn't believe some of the ingredients. This is a winner!

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  • on March 12, 2011

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    This was easy and delicious! Just one word of warning-decrease the salt.

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  • on March 02, 2011

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    I made this for a 2nd time last night. The first time I followed the directions to the letter. Made some changes to the preparations for the 2nd time and it was even better than the first time.

    I sauted the onions and broccoli with the butter AND with the minced garlic in a frying pan.

    Then followed the directions for the batter (without the garlic since I have it with onions/broccoli and substituted ricotta (16ozfor the cottage cheese (No self-respecting Italian would ever use cottage cheese!. Added small can of kernel corn (drained and cut the salt to 2 teaspoons.
    I then blended the onion/broccoli mixture WITH the batter and poured it into pan and baked it in oven.

    Combining the batter with the onion/garlic/butter/broccoli mixture instead of pouring the batter over the mixture made this recipe more moist and flavorful this way.

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