Description
This Savory Jiffy Mix Cornbread with a Broccoli Twist is a quick and hearty side dish made with Jiffy mix, fresh broccoli, cheddar cheese, and simple pantry staples. It’s perfect for pairing with soups, roasts, or enjoying as a flavorful snack. Moist, fluffy, and easy to prep, this broccoli cornbread is ideal for meal prep, potlucks, and comfort-food cravings. A family-friendly way to sneak in veggies!
Ingredients
1 box Jiffy Corn Muffin Mix
2 large eggs
1/3 cup milk
1 cup chopped broccoli (lightly steamed or roasted)
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder (optional)
1/4 teaspoon black pepper
1 tablespoon melted butter (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8″ baking pan with butter or non-stick spray.
2. In a medium mixing bowl, whisk together eggs and milk until smooth.
3. Add the Jiffy Corn Muffin Mix to the wet ingredients and stir until just combined (do not overmix).
4. Gently fold in the chopped broccoli, shredded cheddar cheese, garlic powder (if using), and black pepper.
5. Pour the batter into the prepared pan and smooth the top. Add extra broccoli florets on top if desired.
6. Bake for 22–28 minutes or until golden and a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing. Serve warm.
Notes
For crispier edges, preheat the baking pan in the oven before pouring in the batter.
Be sure to steam or roast the broccoli before adding it to avoid excess moisture.
Don’t overmix the batter—this helps keep the cornbread light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg