This delectable broccoli cornbread recipe from Paula Deen takes traditional cornbread to the next level. Broccoli cornbread with cheese is a staple Southern side dish that fits with almost any dish. This cornbread is elevated to a whole new level of flavor, texture, and delectability thanks to the inclusion of broccoli and cheddar cheese.

Why You’ll Love This Recipe

• The Broccoli Cornbread with Cheese is a dish that is simple to prepare and calls for a small number of ingredients.
• The combination of broccoli and cheese is a favorite among almost everyone.
• If there is any broccoli cornbread that is left over after the meal, it makes an excellent snack the following day.
• This is a fantastic method for concealing additional servings of vegetables.

Paula Deen Delicious Broccoli Cornbread Ingredients

• Unsalted Butter. You may better regulate the quantity of sodium in your diet by switching to unsalted butter.
• Eggs. Large eggs are great for baking.
• Buttermilk. You can use a different liquid in its place if you don’t have any buttermilk on hand. To make buttermilk, measure out a scant cup of whole or 2% milk and add one tablespoon of white vinegar to the mixture. This will yield one cup of buttermilk. After stirring it, let it sit at room temperature for ten minutes to let the flavors meld. Because vinegar is acidic, it will cause a minor curdling in the milk.
• Milk. Both whole milk and milk reduced to 2% fat can be used for making this dish.
• Yellow Cornmeal. Cornmeal that has been crushed with stones is recommended.
• All-Purpose Flour. This broccoli cornbread recipe calls for the very finest flour, which you can find here.
• Cheddar Cheese. When melting cheese, freshly grated cheese works best.
• Fresh Broccoli. For the greatest results, use fresh broccoli in this dish.
• Onion. Both yellow and white onions can be used successfully.
• Baking Powder. One of the ingredients gives this dish its lift.
• Granulated Sugar. A touch of sweetness complements the savory flavors of the other components.
• Baking Soda. Agents that cause rising or leavening.
• Salt. A spice that is required in the majority of savory dishes.

Is Self-rising Cornmeal Necessary For This Recipe?

You do not need to use self-rising cornmeal, that is not required. This recipe calls for baking soda and salt, both of which can be thought of as leavening agents due to their properties. I adore how light and airy the texture of this hearty cornbread turns out to be.

How Do I Keep Broccoli Cornbread Moist?

Butter should be spread over the top of the broccoli cornbread after it has been removed from the oven in order to help it retain its moisture.

How To Make Paula Deen’s Delicious Broccoli Cornbread

• Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.
• In a mixing bowl, whisk together the eggs, milk, buttermilk, broccoli, onion, and cheese.
• In a mixing basin, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. Make a well in the center of the bowl with the dry ingredients, then pour in the egg and milk combination. Whisk together until mixed, then add the butter.
• Fill the baking dish halfway with the batter. Place in the oven and bake until the top is golden brown and the sides begin to peel away from the pan. This will take around 30-40 minutes.
• Cool the baking pan on a wire rack. This will take around an hour.
• Don’t forget to add your favorite toppings like butter or honey!

What To Serve With Broccoli Cornbread?

• Apples and Onions
• Hotdogs
• Pork
• Greens
• Veggies
• Barbeque
• Chili and Stews
• Fried Chicken
• Chicken Pot Pie

Recipe Variations

• Include some jalapeno peppers or chili powder for a touch of spicy spice.
• Creole spice or cayenne pepper, one teaspoon each, can be added if you’d want the dish to have an even bolder taste.
• Do you want to add some meat? Try adding some cooked sausage with a peppery kick.
• Broccoli that has been frozen can be used in place of fresh broccoli. If you use the frozen chopped broccoli that is sold in a solid block, you will first need to defrost it and then drain it before proceeding with the recipe. After a brief amount of defrosting in the microwave, a frozen package containing only florets may be broken up into more manageable pieces.
• You are free to use any other sort of cheese in place of the cheddar; however, it is recommended that you adhere to a hard form of cheese such as cheddar or parmesan.

Is It Better To Use Frozen Or Fresh Broccoli?

Either option is fine. Just chuck in a frozen food box for the sake of convenience. Rather than buying a block of frozen chopped broccoli and having to thaw and drain it, you can buy a package of frozen broccoli florets instead. Thawing them slightly in the microwave will make it simpler to cut them into manageable pieces. Since there is no built-up liquid in a bag of frozen broccoli florets, draining is unnecessary. Again, if you’re using fresh broccoli, all you have to do is chop the florets into small pieces.

What Can I Use In Place Of Cheddar Cheese?

Pepper jack cheese is a great substitute for cheddar if you don’t have any on hand or you simply don’t care for cheddar’s mild flavor. You need cheese that is firm enough to grate and shred easily, so even a block of Swiss or Gruyere would work. Try mixing it up with a few different kinds if you’re feeling daring!

How To Store Broccoli Cornbread?

• In The Fridge. This broccoli cornbread may be preserved for approximately three to four days if it is refrigerated correctly and stored in an airtight container. To keep the broccoli cornbread dish fresh for an extended period of time, carefully wrap it in plastic wrap or aluminum foil.
• In The Freezer. You can keep this broccoli cornbread in the freezer for up to three months if you wrap it well in plastic wrap and keep it firmly sealed.
• To Reheat. To reheat the broccoli cornbread, place it in the microwave for 30 seconds at a time, and continue doing so until it is completely hot throughout. Alternatively, you may rewarm the broccoli cornbread in the oven at 325 degrees Fahrenheit for five to ten minutes, which should be sufficient time to merely warm the cornbread.

My Personal Recipe Tips

• Grated cheese should be freshly prepared since pre-grated cheese sometimes includes preservatives that hinder it from melting evenly when it is heated.
• Be cautious not to overmix the batter if you want the cornbread to turn out moist and soft. Combine the ingredients by whisking and stirring for just a little longer.
• To ensure that the heat is uniformly distributed during the baking process and to produce muffins that are more consistent in size, gently rotate the baking dish once throughout the baking process.

Try More Recipes:

• Pioneer Woman Mexican Cornbread Casserole
• Pioneer Woman Cornbread With Creamed Corn
• Pioneer Woman Cornbread Salad

Paula Deen Delicious Broccoli Cornbread Nutrition Facts

Amount Per Serving

• Calories 237.9
• Total Fat 11.3g
• Saturated Fat 6g
• Cholesterol 104mg
• Sodium 529.8mg
• Potassium 198.7mg
• Total Carbohydrate 25.7g
• Dietary Fiber 5.1g
• Sugars 0.4g
• Protein 8.7g
• Vitamin A 17.7%
• Vitamin C 31.2%
• Calcium 6%
• Iron 8%