Paula Deen Broccoli Cornbread

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Cornbread, a **classic treat** known for its **yummy flavor**, effortlessly **boosts** almost any meal.

Sneak in some veggies, and the savory relish becomes even healthier.

.Paula Deen’s recipe considers the way broccoli and cheese are an inseparable pair, which make a sumptuous combo when put together in this treat.

You don’t even have to be the best chef to prepare this meal – just follow these easy recipes and bring a delight to your table. .

This article has more about the broccoli cornbread Paula Deen, how to cook it, and some of its best variations. .

Broccoli cornbread Paula Deen recipe

To make an incredible broccoli cornbread, we need the following:.

Cornbread mix – If you have time, prepare yours at home by combining flour, cornmeal, baking powder, salt, sugar, and vegetable oil.

Eggs – To add moisture and leaven the bread.

Garlic powder – A little is enough to enhance the taste

Broccoli – This recipe uses frozen then thawed broccoli; however, fresh broccoli can also do; just ensure to chop the broccoli florets finely.

Fresh broccoli will also need a bit longer cooking time.

Onion – Chop into extra small pieces.

Shredded cheddar cheese – Compliments the taste of broccoli to give you a sumptuous cornbread..

Ingredients .

1 Jiffy cornbread mix


Frozen broccoli (chopped), 300g


1 cup shredded cheddar cheese


3 eggs (beaten)


1 onion (medium diced)


½ cup butter (melted)


½ teaspoon salt


¼ teaspoon red pepper


¼ teaspoon Garlic powder



Preparation instructions

1.Press the broccoli between paper towels to remove excess moisture.


2.Combine the cornbread mix, eggs, cheese, butter, onions, and seasonings in a mixing bowl. Add the broccoli and stir to mix well.


3.Preheat the oven to 375 degrees F.


4.Grease an 8-inch baking pan with cooking oil.


5.Pour the combined mixture into the baking pan and bake in the preheated oven for 35 to 40 minutes, until lightly browned.


6.Let it cool for 5 minutes, divide into slices and serve.




1.Add either chopped green onions or ½ teaspoon onion powder for a spicier onion flavor.


2.Add 1 cup of Monterey Jack cheese to the cornbread mixture, then sprinkle a little extra shredded cheese before putting it into the oven.


3.Put the cornbread batter in muffin cups and then bake until golden brown ( about 18 to 22 minutes).


4.Steam 2 cups of fresh broccoli in shallow water for 4 to 5 minutes, cool, and then add to the batter before baking.


.Other additions you can try in your cornbread mixture before baking include:

Shredded zucchini


Chopped bell pepper


Finely minced garlic cloves


Finely minced cauliflower


Chopped hotdogs, diced ham, or cooked sausage


.If you love the broccoli cornbread, the muffins are a must-try.

Here is a simple recipe for the muffin version, ideal for parties and more appealing to kids:.

Broccoli cornbread muffins


1 cup cornmeal


1 medium-sized broccoli head ( cut into florets)


1 cup whole purpose flour ( or whole wheat/gluten-free blend)


1 cup milk


1 ½ teaspoon baking soda


¼ cup oil or butter ( melted)


½ teaspoon fine salt


½ teaspoon baking soda


2 eggs


¼ cup finely shredded cheddar cheese


1 tablespoon apple cider vinegar


1 tablespoon honey



Preparation instructions

1.Preheat your oven to 375 degrees F.


2.Chop the broccoli florets into tiny pieces to measure about ¾ cup and set aside.


3.Pour the milk into a small bowl, add the vinegar, and mix, then set aside for 5 minutes.


4.Combine the cornmeal, whole-purpose flour, baking powder, and fine salt in a bowl.


5.Mix the eggs, oil/butter, and honey in a second bowl. Add in the milk and vinegar mixture and stir to combine well.


6.Pour the mixture in the second bowl (the combination of the liquid ingredients) into the first bowl and whisk to mix. Stir in the chopped broccoli florets and shredded cheddar cheese.


7.Scoop batter into muffin tins. Put about ¾ full in each and top with an extra sprinkle of cheese.


8.Bake for about 15 minutes ( Until the top becomes golden brown).


.Another variation of the Broccoli cornbread Paula Deen is adding sour milk into the ingredients to make the bread fluffier.

You will love this recipe which is also a bit spicier and yummy..

Fluffy broccoli cornbread recipe


16 ounces cornbread mix (450g)


12 ounces frozen broccoli (thawed) (300g)


1 cup sour cream


4 large eggs


1 teaspoon paprika


1 teaspoon garlic powder


½ teaspoon salt


¾ cup melted butter


¾ cup diced onion


2 cups shredded cheddar cheese



Preparation instructions

1.Preheat the oven to 375 degrees F.


2.Spray a 9 X 13-inch baking dish with nonstick cooking spray (or grease it).


3.Combine the cornbread mix, eggs, melted butter, paprika, sour cream, garlic powder, and salt in a large mixing bowl. Whisk until the mixture becomes smooth.


4.Add the broccoli, 1 ¼ cup shredded cheese, and onions to the mixture, then stir well to combine perfectly.


5.Pour the batter into your earlier prepared baking pan and sprinkle the remaining shredded cheese on top.


6.Bake for about 40 minutes until the edges turn golden. Test by dipping a toothpick, and if it comes out clean, the cornbread is well prepared.


7.Cool for ten minutes, then serve in slices.



Amazing ways to store the broccoli cornbread Paula Deen

Don’t worry about having to finish all your broccoli cornbread in one sitting because you can store the leftover safely for later.

Better yet, it will still stay fresh if you follow these tips:.

Storing in the pantry

If you store your freshly baked cornbread away from direct sunlight and in a dry place in the pantry, it will stay fresh for 1 day.

Put it in an airtight container so that air and moisture won’t get in and prevent insects from reaching your cornbread..

Do not cut the bread into pieces so that it won’t be exposed to air; also, the pieces will lose their moisture.

Instead, store it whole..

Storing in the fridge

If you want your cornbread to last longer, the fridge will be better than in the pantry.

It will stay fresh and sweet for up to 1 week with safe refrigeration..

First, cool the cornbread.


Then, wrap it up nicely in plastic wrap to prevent moisture in the fridge from getting to it. A transparent plastic wrap will enable you to see the cornbread if other foods are also wrapped and stored in the fridge.


Store in the fridge.



Storing in the freezer

The good news is that cornbread is also freezer-friendly, so you can keep it for much longer.

Done properly, broccoli cornbread will stay of great quality in the freezer for up to 3 months..

●Use an aluminium foil to wrap your cornbread, then put it in an airtight container. This is to prevent its deformation. If you prefer using the Ziploc bag, it will be better to put the bag inside a harder container to prevent the bread from losing form.


Ensure to use freezer-safe bags and containers to avoid freeze burn.


Store in the freezer



Thawing frozen broccoli cornbread Paula Deen

The best way is to take your frozen cornbread out of the freezer the night before and put it into the fridge to thaw overnight.

Alternatively, you can thaw it in a microwave using the thaw function..

Reheating the broccoli cornbread Paula Deen

To reheat your stored cornbread, use the microwave, oven, or stovetop..


1.Put the reheat setting on the microwave.


2.Put bread in a microwave-safe wrap or container. Ensure its properly covered to retain moisture.


3.Reheat for 20 to 30 seconds.




1.Preheat the oven to 350 degrees F.


2.Put the broccoli cornbread in a baking pan or sheet.


3.Heat in the oven for 10 to 15 minutes.


4.Add a bit of butter to moisten and flavor.




You will need a cast-iron pan to reheat your cornbread on the stovetop:

1.Grease the cast iron pan with butter or oil, and heat the pan on the stovetop.


2.When the pan becomes hot, put the cornbread on top of it.


3.Heat to your prefered temperature.


Telltale signs that your broccoli cornbread Paula Deen has gone bad

Sometimes you might do your best to store food for longer, but something goes a miss, and it spoils anyway.

Here are signs that your cornbread is not fresh anymore because once it gets stale, there is no going back to freshness:.

Sour smell: If you notice the smell has changed from awesome to sour-like, that’s your clue; it’s going stale.

Mold: Mold and any other discoloration show that the dish has gone bad.

If you notice the broccoli bread has a strange color, just throw it away.

Change of texture: Another sign that things are going wrong is that if it turns from fluffy to moist or soggy, it’s spoiled..


Do you serve cornbread hot or cold?

You serve cornbread the way you like; hot, warm, or cold, it will still be delicious.

However, it is preferable when served hot..

How do I know when cornbread is ready?

The cornbread is ready when the top turns golden brown.

To ensure the inside is cooked, insert a toothpick, and if it comes out without batter clings on it, it is well cooked..


The broccoli cornbread Paula Deen is not only an ideal breakfast but also for other meal times, paired with a great accompaniment, such as chicken soup.

With the help of the above recipes, make your veggie cornbread that is both sumptuous and nutritious.

Broccoli Cornbread Paula Deen

The All Season Broccoli Cornbread Paula Deen

Cornbread is a classic dish loved for its great taste and the ability to pair nicely with almost any other meal.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 3
Calories 501 kcal


  • 1 Jiffy mix cornbread
  • Frozen chopped broccoli
  • 1 cup shredded cheddar cheese
  • 3 eggs
  • 1 medium diced onion
  • ½ cup melted butter
  • ½ teaspoon salt
  • ¼ teaspoon red pepper
  • ¼ teaspoon Garlic powder


  • Press the broccoli between paper towels to remove excess moisture.
  • Combine the cornbread mix, eggs, cheese, butter, onions, and seasonings in a mixing bowl.
  • Add the broccoli and stir to mix well.
  • Preheat the oven to 375 degrees F.
  • Grease an 8-inch baking pan with cooking oil.
  • Pour the combined mixture into the baking pan and bake in the preheated oven for 35 to 40 minutes, until lightly browned.
  • Let it cool for 5 minutes, divide into slices and serve.



Calories: 501kcalCarbohydrates: 2gProtein: 15gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 286mgSodium: 952mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 1614IUVitamin C: 1mgCalcium: 301mgIron: 1mg
Keyword The All Season Broccoli Cornbread Paula Deen
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