Description
A savory twist on classic Jiffy Cornbread, this recipe incorporates nutritious broccoli and optional cheddar cheese and onions for extra flavor. Perfect as a side dish for any meal, it’s quick to prepare and bakes into a moist, golden cornbread with a delicious vegetable boost.
Ingredients
Scale
Base Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- 1/2 cup milk
Vegetables
- 1 cup chopped broccoli (fresh or frozen)
- 1/4 cup finely chopped onion (optional)
Cheese and Seasonings
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Prepare Broccoli: Steam fresh broccoli for 2–3 minutes until just tender, or if using frozen broccoli, thaw completely and pat dry to remove excess moisture.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs and milk until well combined.
- Add Corn Muffin Mix: Gently stir in the Jiffy Corn Muffin Mix to the egg and milk mixture, taking care not to overmix.
- Fold in Add-ins: Carefully fold in the steamed or thawed broccoli, shredded cheddar cheese, chopped onion, garlic powder, and a pinch of salt and pepper to evenly distribute all ingredients.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and let the cornbread cool for at least 5 minutes before slicing to serve. Enjoy warm as a savory side dish.
Notes
- Fresh broccoli can be substituted with frozen; just ensure it is properly thawed and dried to avoid excess moisture in the batter.
- The cheddar cheese and onions are optional but add great flavor and texture if included.
- For a spicier version, consider adding diced jalapeños or a pinch of cayenne pepper.
- Ensure not to overmix the batter to keep the cornbread light and fluffy.
- This cornbread can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
