Broccoli cornbread is a delicious side dish. It is also one of my favorite dishes to serve when entertaining. So today, I decided to share a recipe for broccoli cornbread.
The broccoli gives it a nice texture, while the corn adds a little sweetness and a touch of saltiness. This recipe is simple and easy to make and would be a great side dish for any meal. It’s also a great recipe to teach kids to cook.
Our kids love broccoli, so we wanted a healthy breakfast that would taste and energize them. We used broccoli as the base of our cornbread because it’s packed with nutrients that are good for you.
The result was a delicious cornbread full of broccoli flavor and packed with protein and fiber.
What is the Best Broccoli Cornbread Recipe?
To make the best broccoli cornbread recipe, you’ll want to combine two of your favorite things: broccoli and cornbread.
So here’s what you’ll need to know to create the perfect broccoli cornbread recipe:
Broccoli is one of the healthiest foods you can eat. It contains fiber, calcium, and vitamin C.
It also contains a wide variety of vitamins and minerals, including vitamins K, A, B, C, E, and D.
When cooking broccoli, add about 5 cups of water to the pan, cover, and cook for 15 minutes. This will ensure that the broccoli has softened and wilted. Drain off any remaining liquid.
You can then chop the broccoli and add it to the dry ingredients.
A topping is an extra bit that goes on top of your dish. You can add many different toppings, including butter, honey, maple syrup, cheese, cream cheese, salsa, etc.
Mix the ingredients together and pour them into a buttered baking dish.
Bake the broccoli cornbread at 375 degrees Fahrenheit for 30 minutes.
Serve the broccoli cornbread topped with whatever toppings you choose.
Why You Should Cook Broccoli Cornbread
The first thing to know is that broccoli is an excellent source of nutrients. A half cup of cooked broccoli contains almost a quarter of the recommended daily allowance of vitamin C, more than a third of the daily budget of vitamin A, and nearly a fourth of the daily allowance of vitamin K.
In addition, broccoli contains a lot of other nutrients. These include folate, which is good for the heart, fiber, and cancer-fighting antioxidants called glucosinolates, which are also beneficial for the soul.
Broccoli also has minerals, including manganese, iron, zinc, copper, and potassium. This help to protect the heart, maintain healthy bones and blood cells, and aid digestion and metabolism.
The USDA recommends two and a half cups of broccoli per day for men and women and four cups per day for those over 50 years old.
How much broccoli should you eat?
If you’re trying to lose weight, broccoli is likely an easy way. But that’s not necessarily true. Broccoli is a good source of vitamins and minerals, but it also has about 100 calories per cup.
A small serving of broccoli is also quite filling.
The best way to lose weight without counting calories is by eating less of the foods that make you gain weight.
Here are some suggestions to help you slim down and enjoy broccoli.
- Cook your broccoli: Instead of having raw broccoli, boil it for three minutes. Then drain and serve.
- Add broccoli to your salad: Toss the steamed broccoli, onions, red and green bell peppers, olives, and tomatoes. Add a little olive oil and vinegar. This makes a delicious and healthy salad.
- Add broccoli to the soup: Simmer chopped broccoli with onion, garlic, tomatoes, and spices. Serve over pasta or rice.
- Make a broccoli sandwich: Toast a slice of whole-grain bread. Spread the bread with cream
- Steam broccoli: Put it in a pot and pour hot water. Cover the pot and bring the water to a boil. Reduce the heat to medium and let it simmer for five minutes. Turn the broccoli and let it continue to steam for another four minutes. Remove the broccoli from the pot and serve it immediately.
Broccoli Cornbread Recipe with Cottage Cheese
This delicious dish is made with a healthy amount of broccoli and fiber. The creamy cottage cheese frosting on top adds a nice touch, and the cornbread adds a nice crunchy texture.
- 2 cups broccoli florets
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg
- 1/3 cup milk
- 1/3 cup oil
- 1/3 cup sour cream
- 1 cup cottage cheese
- 1 teaspoon vinegar
- 1 teaspoon Dijon mustard
Preheat the oven to 400 degrees F. Mix the broccoli, cornmeal, flour, sugar, baking powder, salt, and garlic powder in a bowl. In another bowl, combine the eggs, milk, oil, sour cream, vinegar, mustard, and cottage cheese. Fold the wet ingredients into the dry ingredients. Bake for 30 minutes, or until a toothpick inserted comes out clean, in a greased 8×8-inch pan. Cool in a pan on a wire rack. While warm, cut into 12 squares and serve, topped with the frosting.
Broccoli Cornbread Recipe
- 3 cups corn kernels
- 1 pound Fozen broccoli
- 2 eggs
- ¾ cup milk
- ¼ cup vegetable oil
- 1 cup flour
- 1 tbsp baking powder
- Salt and pepper to taste
- Start by thawing the broccoli. Then, peel off the tough skin and cut the florets into small pieces. If you are using broccoli leaves, chop them into pieces as well.
- Mix together the eggs and milk. Add the broccoli, and mix.
- Heat up the vegetable oil in a pan over medium heat. Once it's hot, pour in the egg mixture. The cornbread should start to sizzle, but be careful not to let it burn.
- Add the flour to the bowl and mix thoroughly. Add the baking powder and mix again.
- Slowly add the flour mixture to the egg mixture. Turn the heat down to low when it clumps up, and cook the batter for 10 more minutes.
- When the time is up, remove the pan from the heat and add salt and pepper to taste.
- Serve the broccoli cornbread as soon as possible after it comes out of the oven.
- Be sure to follow the directions on the box, but use at least 1 cup of corn kernels.
- Always check the expiration date before freezing the broccoli cornbread.
- You can cook the broccoli cornbread in an airtight container and freeze it for later.