Description
This savory Jiffy Mix cornbread with a broccoli twist is the ultimate comfort food side dish. It’s soft, moist, and perfectly cheesy with tender bites of broccoli in every slice. Whether you’re planning a quick breakfast, hearty dinner, or need new food ideas for a potluck, this easy recipe fits right in. It’s one of those dinner ideas that works across seasons—simple, satisfying, and full of flavor.
Ingredients
2 boxes Jiffy Corn Muffin Mix
4 large eggs
1 cup sour cream
0.5 cup melted unsalted butter
1 cup milk
2 cups broccoli florets, chopped and lightly steamed
1.5 cups shredded sharp cheddar cheese
0.25 teaspoon garlic powder (optional)
Salt and freshly ground black pepper to taste
Chopped chives or green onions for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment paper.
2. In a large bowl, whisk together eggs, sour cream, melted butter, and milk.
3. Add Jiffy Mix and stir just until combined—do not overmix.
4. Fold in broccoli, cheddar, garlic powder, salt, and pepper.
5. Pour batter into prepared pan and smooth out the top.
6. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
7. Let cool 10 minutes before slicing. Garnish with chives or green onions if desired.
Notes
Be sure to steam or microwave broccoli briefly before adding—raw florets will release moisture and impact texture.
Don’t overmix once the Jiffy mix is added—this keeps the cornbread fluffy.
You can bake as muffins instead of in a pan for a quick snack or meal prep option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 4g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg