Broccoli Cornbread for #TwelveLoaves

by Dorothy Reinhold on September 3, 2013

Print This Post Print This Post Broccoli Cornbread on Shockingly Delicious

I’m a fan of what I call the “casserole bread,” or I guess you could call it the “meal bread.”

You know, the kind where there is so much stuff jammed in there it can be your whole meal for lunch or a light dinner?

This Broccoli Cornbread is one of those. Stuffed with fresh broccoli and onions, and made moist by eggs, cottage cheese and olive oil, this is a very satisfying quick bread. It made a delicious lunch with fresh fruit on the plate, and was on the dinner menu the next night alongside some lightly cooked fish.

Broccoli Cornbread on Shockingly DeliciousI was inspired to make it by the #TwelveLoaves bread baking group, whose topic this month is the farmer’s market — something sweet or savory you might find there. I always seem to gravitate to the greens at the market, so broccoli practically jumped into my tote.

Below the recipe, be sure to take a look at the list of bakers this month and their creations. And below that, you’ll find a photo array of all the bakers around the web who were inspired by our theme to create their own farmers market bread.

Turn on your oven!

Recipe: Broccoli Cornbread

Summary: Get your greens and your grains in this stuffed cornbread that can be a side dish or a main. All you need is salad and fruit to complete your meal.


  • About 6-7 ounces small broccoli florets (about 2 cups)
  • 1/2 large onion
  • 2 eggs
  • Jiffy Corn Muffin Mix¼ cup olive oil
  • 2 tablespoons water
  • 1/2 cup low-fat cottage cheese (or use non-fat if you like; use what you have!)
  • 2 tablespoons grated Parmesan cheese
  • 1 (8.5-ounce) box Jiffy Corn Muffin Mix


  1. Heat oven to 325F degrees. Mist an 8-inch square baking dish with nonstick spray and set aside.
  2. Steam broccoli in the microwave for a minute or two, until it is just slightly tender. Set aside. Chop onion finely until you have about ¾ cup. Set aside.Broccoli Cornbread on Shockingly Delicious
  3. In a large mixing bowl, whisk eggs, oil and water until combined. Stir in cottage and Parmesan cheeses, broccoli and onion. Stir in cornbread mix until just combined. Scrape batter into the prepared baking dish and bake for 45-50 minutes, until the top begins to brown lightly and a toothpick stuck into the center comes out clean.Broccoli Cornbread on Shockingly Delicious
  4. Remove from oven and set dish on a rack to cool. Serve slightly warm or I prefer it at room temperature.
  5. Broccoli Cornbread on Shockingly DeliciousMakes 9 pieces. You might want more than 1!

Preparation time: 10 minutes
Cooking time: 45 minutes
Number of servings (yield): 6-9
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★

Twelve Loaves logoBreads and their bakers for September 2013 Farmers Market #TwelveLoaves:

Would you like to add YOUR bread to the collection shown in the photo array below? Join us in baking your favorite farmers market bread recipe for #TwelveLoaves this month. Here’s how:

1. Wording: When you post your Twelve Loaves bread on your blog, make sure you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure your bread is inspired by this month’s theme – farmers market – with a yeast or quick bread, either a single loaf or individual breads.

2. Link it up: Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Deadline: Post your Twelve Loaves bread that you baked sometime this month on your blog by Sept. 30, 2013.

Would you like to bake along with us? #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of Paula from Vintage Kitchen Notes and Renee from Magnolia Days. Follow @TwelveLoaves on Twitter to see what’s freshly baked, and follow our Pinterest board.

{ 17 comments… read them below or add one }

Renee September 5, 2013 at 4:16 pm

I think this cornbread could actually make me like broccoli. How colorful and full of hearty ingredients!


Karen @ Karen's Kitchen Stories September 4, 2013 at 4:53 pm

Your cornbread looks so pretty with the green broccoli. It sounds delicious!


Dorothy Reinhold September 5, 2013 at 5:41 am

Thanks Karen!


Anne@FromMySweetHeart September 4, 2013 at 3:23 pm

Oh Dorothy, I LOVE the idea of your ‘casserole bread’. I really love the flavors of broccoli and corn together. And with a little tossed salad, this would make an absolutely perfect meal for me!


Dorothy Reinhold September 4, 2013 at 4:25 pm

You and I think alike. This and salad = perfect meal.


sippitysup September 3, 2013 at 1:21 pm

I made baked broccoli polenta sticks once. Pretty similar to this, so I can say with some authority. You’re a genius. GREG


Holly September 3, 2013 at 8:11 am

Wow- you really spruced up the Jiffy package of cornbread! I have some in my pantry now, thanks for the inspiration!


Dorothy Reinhold September 3, 2013 at 9:25 am

Oh yeah, I am queen of tweaking the Jiffy corn muffins!


Lora @cakeduchess September 3, 2013 at 7:59 am

I love the idea of a “meal bread”. So many different styles of meal breads and this is one I will make this week b/c the kids will love it! Great addition for #TwelveLoaves, Dorothy.


Dorothy Reinhold September 3, 2013 at 9:25 am

Thanks! Let me know if your kids like it!


Liz September 3, 2013 at 7:52 am

A wonderful recipe – so inventive. Thank you.


Paula @ Vintage Kitchen Notes September 3, 2013 at 4:22 am

Such an awesome idea Dorothy! I have cornbread in my list since I bought a cast iron skillet a month ago. Adding vegetables and cheese would solve all my dinner problems!


Liz September 3, 2013 at 3:59 am

Oh, we love corn bread…and the splash of green in your broccoli version looks terrific!


Dorothy Reinhold September 3, 2013 at 7:53 pm

Recipe Renovator (Stephanie),
Go for it!


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