Description
This Savory Jiffy Mix Cornbread with a Broccoli Twist is a delicious and easy-to-make bread perfect for adding a healthy vegetable boost to your meal. Combining the convenience of Jiffy Corn Muffin Mix with the freshness of broccoli, shredded cheddar cheese, and flavorful seasonings, this cornbread is moist, savory, and perfect as a side dish or snack.
Ingredients
Scale
Main Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- 1/2 cup milk
- 1 cup chopped broccoli (fresh or frozen)
Optional Add-ins
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Prepare Broccoli: Steam fresh broccoli for 2–3 minutes until just tender, or if using frozen broccoli, thaw completely and pat dry to remove excess moisture.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the eggs and milk until smooth and combined.
- Add Corn Muffin Mix: Add the Jiffy Corn Muffin Mix to the wet ingredients and stir gently just until everything is combined; do not overmix to keep the texture light.
- Incorporate Add-ins: Fold in the prepared broccoli, shredded cheddar cheese, finely chopped onion, garlic powder, salt, and pepper evenly into the batter.
- Pour Batter into Pan: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the cornbread cool for at least 5 minutes before slicing to allow it to set and make serving easier.
Notes
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Cheese and onion are optional but add a nice savory flavor; omit for a more basic version.
- Fresh broccoli provides more texture, but frozen works well and is convenient.
- Do not overmix the batter to keep the cornbread light and fluffy.
- Be careful not to overbake as it can dry out; check at 20 minutes.
