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Broccoli Bread is a fabulous cornbread recipe that’s moist and delicious. It’s a great side dish for any kind of soup or main dish meal. There are only a handful of ingredients making it rather easy to make, too. It has a nice texture with a little sweetness from the corn muffin mix, a little crunch and texture from the broccoli and cottage cheese, and a light souffle-type texture making it succulent and delectable.
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I’ve had three people give me their version of this recipe. I looked at all three when I made this recipe the other day. Actually, I adapted all three of them to fit our tastes. This is a mouthwatering melt-in-your mouth cornbread that’s great to serve for company. It’s also terrific with any kind of soups, chowders, or other comfort food. Quite frankly, I think Broccoli Bread is comfort food!
I first made this recipe back in July of 2012 shortly after I began my blog. I didn’t have a good camera or take particularly good pictures back then.
I recently made another batch of Broccoli Bread and freshened up the pictures. I made it as a side for a soup I was making for friends who recently had a new baby. The nice thing about Broccoli Bread is it not only has a superior taste but transports very well, too.
If you’re looking for a great tasting cornbread recipe, why not give Broccoli Bread a try? I’m sure you will love this scrumptious cornbread just as much as our family does. Plus, you will enjoy the added bonus of having a recipe that’s so quick to whip up that you have time to concentrate on other dishes. Enjoy.
Broccoli Bread is a scrumptious cornbread you’re family is sure to love.
This is so yummy! And, even better, it is quick and easy! I served it with Cheesy Chicken Soup.
Broccoli Bread is a great side dish for soups and stews.
Here’s what I did.
I used these ingredients.
Melt the butter in a mixing bowl. Add diced onion, eggs, cottage cheese, corn muffin mix and frozen, chopped broccoli.
Stir all ingredients together to combine.
Pour it into a 9×13″ greased casserole dish.
Bake at 400 for about 30 to 45 minutes or until a toothpick inserted in center comes out clean.
Broccoli Bread is moist, succulent and amazing to the taste buds.
This is terrific served with Cheesy Chicken Soup.
Broccoli and cottage cheese add a lot of texture and deliciousness to this cornbread.
Here’s the recipe.
(Recipe adapted from Denae Johnson & Bettie Raye, when we attended Hillcrest Baptist Church, Cedar Hill, TX, and Lynda Jackson, when we worked together at Dallas Baptist University, Dallas,TX)
Broccoli Bread
Teresa Ambra
Broccoli Bread is absolutely mouthwatering. This lovely cornbread recipe features chopped broccoli and cottage cheese. It's a family favorite that's great served with soup or chili or as a side , or for any holiday menu.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Breads, Rolls and Muffins
Cuisine Southern
Servings 20
Calories 219 kcal
Equipment
1 large mixing bowl
1 wooden spoon
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 spatula
1 9x13" glass baking dish
Ingredients
- 10 oz. pkg. frozen broccoli chopped & thawed
- 2 sticks unsalted butter melted (1 cup)
- 12 oz. ctn. cottage cheese I used the full 16-oz. container because I didn’t want leftovers
- 1/2 tsp. salt
- 4 large eggs beaten
- 2 boxes Jiffy Corn Muffin Mix
- 1/3 cup onion diced
Instructions
Combine all the ingredients in a large mixing bowl.
Mix well with a wooden spoon and pour into greased 9x13" glass baking dish.
Bake at 400°, 30-45 minutes or until lightly brown.
Cool slightly before cutting.
Notes
NOTE:I was cooking a lot of things in the oven at one time and had a reduced temperature of 350°, so it took about 45 minutes or so to cook this completely. This is a wonderfully moist cornbread—not dry like most cornbreads.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 219kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 65mgSodium: 318mgPotassium: 110mgFiber: 2gSugar: 6gVitamin A: 476IUVitamin C: 13mgCalcium: 43mgIron: 1mg
Keyword bread, broccoli, cornbread
Tried this recipe?Let us know how it was!
[b]Broccoli Bread[/b]
Recipe Type: Breads, Rolls and Muffins
Cuisine: Southern
Author: Teresa Ambra adapted from Danae Johnson Albin and Bettie Ray when we attended Hillcrest Baptist Church, Cedar Hill, TX, and Lynda Jackson when we worked together at Dallas Baptist University, Dallas, TX
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
- 10-oz pkg. broccoli, chopped & thawed
- 2 sticks butter, melted
- 12-oz. cottage cheese (I used the full 16-oz. container because I didn’t want leftovers)
- ½ tsp. salt
- 4 eggs, beaten
- 2 boxes “Jiffy” corn muffin mix
- 1/3 cup diced onion
Instructions
- Mix well with a wooden spoon and pour into greased pan (9X13”).
- Bake at 400°, 30-45 minutes or until lightly brown.
- Cool slightly before cutting.
Notes
I was cooking a lot of things in the oven at one time and had a reduced temperature of 350°, so it took about 45 minutes or so to cook this completely. This is a wonderfully moist cornbread—not dry like most cornbreads.
Broccoli Bread is so quick and easy to make. You can have this oven ready in about 5 minutes!
This close up allows you to see the texture a little better. Absolutely, delicious! Try it with Cheesy Chicken Soup and you have a wonderful comfort food meal.
Doesn’t Broccoli Bread look delectable?
Sweet Potato Cornbread
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Sweet Cornbread
Broccoli Bread
Teresa Ambra
Broccoli Bread is absolutely mouthwatering. This lovely cornbread recipe features chopped broccoli and cottage cheese. It's a family favorite that's great served with soup or chili or as a side , or for any holiday menu.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Breads, Rolls and Muffins
Cuisine Southern
Servings 20
Calories 219 kcal
Equipment
1 large mixing bowl
1 wooden spoon
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 spatula
1 9×13" glass baking dish
Ingredients
- 10 oz. pkg. frozen broccoli chopped & thawed
- 2 sticks unsalted butter melted (1 cup)
- 12 oz. ctn. cottage cheese I used the full 16-oz. container because I didn’t want leftovers
- 1/2 tsp. salt
- 4 large eggs beaten
- 2 boxes Jiffy Corn Muffin Mix
- 1/3 cup onion diced
Instructions
Combine all the ingredients in a large mixing bowl.
Mix well with a wooden spoon and pour into greased 9×13" glass baking dish.
Bake at 400°, 30-45 minutes or until lightly brown.
Cool slightly before cutting.
Notes
NOTE:I was cooking a lot of things in the oven at one time and had a reduced temperature of 350°, so it took about 45 minutes or so to cook this completely. This is a wonderfully moist cornbread—not dry like most cornbreads.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 219kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 65mgSodium: 318mgPotassium: 110mgFiber: 2gSugar: 6gVitamin A: 476IUVitamin C: 13mgCalcium: 43mgIron: 1mg
Keyword bread, broccoli, cornbread
Tried this recipe?Let us know how it was!
