This past Saturday, our church had a bazaar. I was asked to bake some cakes and fix some broccoli cornbread. Well, it had been ages since I had made some broccoli cornbread. I don’t know why I stopped making it because it is so darn good. So I decided that some of you may like the recipe because you may have forgotten how good it is, too.
To make this recipe you will need:
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases. If you purchase anything through any affiliate link, I may earn a small commission at no extra charge to you. All opinions are my own.
an onion, a stick of butter, a box of Jiffy cornbread mix, and 8 ounces of sour cream
a box of frozen chopped broccoli, thawed
8 ounces of shredded cheddar cheese and
4 eggs, beaten
Now get out a large mixing bowl when you get ready to make this cornbread.
Preheat your oven to 350 degrees and spray a 9×13 baking pan with cooking spray.
Mix together the beaten eggs and the sour cream until creamy. Add 1/2 stick of melted butter to that mixture.
Add the box of Jiffy cornbread mix to that mixture.
Chop your onion and melt the other 1/2 stick of butter in a skillet.
Cook the onion in the butter until the onion is transparent. Add the cooked onion to your mixture in your bowl.
Dump your thawed broccoli into the bowl and add the grated cheese. Mix thoroughly.
Pour the mixture into your greased 9×13 baking dish. Bake at 350 degrees for 45 minutes until golden brown.
Enjoy looking at fall decoration in the kitchen window while the cornbread is baking. The little orange thing is actually something that we have growing in the garden. It’s called Pumpkin on a Stick. Don’t know much about it. The plant was given to us.
Take the cornbread out of the oven and let it sit for about 10-15 minutes before cutting and serving. It is so good served with vegetable soup!
Click here for a printable version of this recipe.
I’m joining:
Denise says
I have this in the oven baking right now! Can’t wait to try it when it’s done. Thanks for passing this on!
Kimberly says
Made this tonight and my family loved it. Thank you for sharing your recipe. 🙂
Simone King says
The Recipe turned out great and it was so good. I love broccoli cornbread and I can eat it all the time. Thanks for the recipe
Phil says
Outstanding recipe! I just made this and it was an immediate hit. I wish we could email food because I’d send you some pieces. Thank you very much!
vickie says
I am going to try this and your broccoli soup , since I have a bumper crop of broccoli.
LdyDy says
Hi! Happen to find your blog. This looks really good! I printed and will be adding it to my fall recipes when I need something warm and yummy! Thank you for sharing it!
Susan says
This looks so good. I’ve printed out a copy and will definitely make it sometime during the upcoming “soup” season!
Best,
Susan
Ginger says
OMG Jane, I thought I was going to see a cornbread recipe. This is a meal in a skillet. I am making this tomorrow. Thanks for a new recipe. Hugs, Ginger
Mary says
Hi Jane! My sister introduced me to broccoli cornbread and we love it~ especially with chili! Her version doesn’t call for sour cream, I’ll have to try adding it. I found cut stems of “pumpkin on a stick” at Trader Joe’s last year~ it lasted all long time & dried beautifully!
Sherry H says
Wow Jane! You make cooking look so glamourous–even fun! We learned about your “pumpkin on a stick” plant at our library program last week when Tony Melton (Clemson Ext. Agent) came to speak. It is actually a member of the eggplant family. I guess they are edible as well as decorative. For all your followers–the broccoli bread was delish! I had some at our church bazaar.
jim says
I did try it and it was great
Melanie says
I have to try this tonight! Thanks for sharing!
Rosemary says
OMG, does this look good. I have to try this one.
Pam says
It looks delicious Jane! Thanks for sharing!
Pam