A savory twist on classic cornbread – packed with cheesy broccoli goodness!
Ingredients:
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 cup frozen chopped broccoli, thawed & drained
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup milk
- 1 large egg
- 2 tbsp butter, melted
- ½ tsp garlic powder
- ½ tsp onion powder
Optional Add-ins:
- ¼ cup diced onions
- 2 slices cooked bacon, crumbled
- 1 jalapeño, seeded & diced
Instructions:
1. Prep & Mix
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish. In a large bowl, combine all ingredients until just mixed (batter will be thick).
2. Bake
Spread batter evenly in prepared dish. Bake 20-25 minutes until golden and a toothpick comes out clean.
3. Serve
Let cool 5 minutes before slicing. Best served warm with honey butter!
Tips:
🧀 Extra cheesy? Top with ½ cup more cheese last 5 minutes of baking.
🌱 Veggie boost: Add ½ cup grated zucchini (squeezed dry).
⏳ Make ahead: Stores well in fridge for 3 days – reheat before serving.
The perfect side for chili or soup! 🍲
For muffins: Bake in greased muffin tin for 15-18 minutes.