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If you’ve never had Jiffy Broccoli Cornbread before, let me tell you—you are in for some Southern-style comfort at its coziest! I still remember the first time my neighbor dropped off a dish of this Broccoli Cornbread when my youngest was home sick (bless her heart). The smell alone pretty much convinced me that broccoli is right at home in a pan of golden, crumbly cornbread. Who knew? Now it’s a staple on my dinner table whenever I need something easy, craveable, and just a little bit wholesome.
Why You’ll Love This
- Ridiculously easy—Jiffy mix does the heavy lifting, so you barely have to measure a thing.
- Bursting with cheesy, savory, Southern flavor (seriously, the cheddar is magic).
- Packs in a sneaky dose of broccoli—my kids had NO idea at first!
- The perfect side dish for chili, soup, or a good old-fashioned potluck.
- Moist and fluffy, but still has that classic cornbread crumb (no dry squares here).
Ingredient Notes (And Substitutions!)
Jiffy Corn Muffin Mix: This is key for the quick, foolproof base. Any brand works in a pinch, but Jiffy’s sweeter, classic flavor is just *chef’s kiss* for this kind of recipe.
Frozen Chopped Broccoli: Thawed and well-drained. You want it chopped small so it melts into the batter. Fresh, steamed and chopped broccoli also works—just make sure it’s not too wet.
Cheddar Cheese: Shredded sharp cheddar adds big flavor. Use mild if you prefer (or even pepper jack if you’re feeling spicy).
Eggs: They hold everything together and give it a cakier texture.
Butter: Melted, for the ultimate tender crumb. I love using salted butter, but unsalted is fine if that’s what you’ve got.
Sour Cream: Makes everything extra moist and tangy—plain Greek yogurt is an easy swap!
Onion: Diced, or use green onions for a milder bite. Leave out if your crowd is onion-averse, it’s still delish.
Step-by-Step Directions
1. Prep Your Pan — Preheat your oven to 375°F and grease a 9×13 casserole dish (or a deep 9×9 for a thicker slice). I usually just smear butter all over with a paper towel, but nonstick spray works too!
2. Mix Wet Ingredients — In a big bowl, whisk together the eggs, melted butter, and sour cream until it looks beautifully creamy. (Don’t skip this part—smooth wet ingredients = fewer lumps later!)
3. Fold in the Rest — Toss the Jiffy mix, thawed & squeezed-dry broccoli, shredded cheddar, and chopped onion right in. Gently fold together until no big dry patches remain. If it looks a little lumpy, that’s okay! Perfection is overrated, right?
4. Pour and Smooth — Scrape everything into your prepared pan. Give it a gentle smooth-out with a spatula. Sprinkle a little extra cheddar on top if you want (okay, I always do).
5. Bake — Pop the dish in the oven and bake for 30–35 minutes, until the edges are golden and a toothpick in the center comes out mostly clean (a few moist crumbs are fine!). If your oven runs hot, check at 28 minutes—nothing sadder than dry cornbread.
6. Cool and Slice — Let it cool for at least 10 minutes. This helps it set, so you can get those nice, tidy squares. Though honestly, I can never resist sneaking a corner piece while it’s piping hot. Perks of being the cook!
Variations (Make It Your Own!)
Add Jalapeños: If your crew likes a little heat, stir in a diced jalapeño or two. Or keep it mild and just sprinkle slices on half the pan.
Swap the Cheese: Try pepper jack, Monterey Jack, or even smoked Gouda for a funkier spin.
More Veggies: Finely diced red bell pepper or grated carrot add color and sweetness (just keep the moisture low so it’s not soggy).
Make it Muffins: Pour the batter into greased muffin tins and bake for 18–22 minutes—mini size is perfect for lunchboxes or snack attacks.
Gluten-Free: Use a gluten-free cornbread/muffin mix if you, or a loved one, has dietary restrictions.
Storage & Reheating Tips
Leftovers? Bless your self-control! Store them in an airtight container in the fridge for up to 4 days. To reheat, pop a piece in the microwave for 15–30 seconds (cover with a damp paper towel so it stays moist) or warm in a low oven—wrapped in foil if you want it extra soft.
This cornbread also freezes like a dream—wrap squares tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above.
Come Say Hi!
Jiffy Broccoli Cornbread has turned into a little family legend around here—it’s everything I love about Southern side dishes: easy, a tiny bit sneaky (hello, veggies!), and totally comforting. If you try it, please let me know how it goes! Leave a comment with your favorite add-ins or serving ideas—I always love a new twist. And if you’ve got a picky eater story or a kitchen oops, share away. We’re all in this messy, delicious comfort food journey together!
Jiffy Broccoli Cornbread
Ingredients
- 1 package Jiffy Corn Muffin Mix
- 1 cup Frozen Chopped Broccoli
- 1 cup Cheddar Cheese shredded
- 2 large Eggs
- 1/2 cup Butter melted
- 1/2 cup Sour Cream
- 1/4 cup Onion diced
Instructions
- Preheat the oven to 375°F and grease a 9x13 casserole dish.
- Whisk together eggs, melted butter, and sour cream in a bowl.
- Add Jiffy mix, chopped broccoli, shredded cheddar, and chopped onion to the wet ingredients. Fold until combined.
- Transfer the mixture to the prepared pan and smooth the top.
- Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Let cool for 10 minutes before slicing and serving.
