Cheesy Broccoli Cornbread

This isn’t your plain side-dish cornbread. It’s loaded with broccoli, sweet sauteed onion, and melty cheddar, baked up moist and savory in a cast iron skillet.

The secret to its tender, almost spoonbread-like texture is cottage cheese, stirred right into the batter. It melts in as it bakes, adding richness and moisture without weighing the cornbread down, while a generous cup of cheddar brings the cheesy pull.

Cooking the onion and broccoli in butter in the skillet first softens them and builds flavor, then the batter goes right on top so the vegetables are tucked throughout.

A sprinkle of extra cheddar on top bakes into a golden, crusty cheese layer.

It’s hearty enough to stand in as a light meal, and an easy shortcut since it starts with boxed corn muffin mix.

Kitchen Tips

• Don’t drain the thawed broccoli too thoroughly; a little moisture keeps the cornbread tender.
• Preheat the cast iron skillet so the bottom crust gets crisp and golden.
• Reserve some cheddar for the top so it browns into a crusty cheese layer.
• Let it cool 10 minutes before cutting so it sets and slices cleanly.

Variations

• Add cooked, crumbled bacon or diced ham.
• Stir in a chopped jalapeno or a pinch of cayenne for heat.
• Swap broccoli for chopped spinach or corn kernels.