Broccoli Cornbread - Master Cookbook Recipe # 119

Name: Broccoli Cornbread - Master Cookbook Recipe # 119
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15 muffins
Cuisine: Southern
Ingredients: 2 (8.5 oz.) boxes Jiffy cornbread mix; 4 eggs, lightly beaten; 1/2 cup salted butter, melted; 1 cup sour cream; 1 1/2 cups broccoli (cooked and finely chopped; frozen is fine); 1 small onion, chopped

This isn't your average cornbread! The addition of sour cream and sautéed broccoli makes this incredibly moist and savory.

This is recipe #119 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

Cook mode Prevent screen from turning off

Ingredients

2 (8.5 oz.) boxes Jiffy cornbread mix
4 eggs, lightly beaten
1/2 cup salted butter, melted
1 cup sour cream
1 1/2 cups broccoli (cooked and finely chopped; frozen is fine)
1 small onion, chopped

Instructions

Sauté: Melt the butter in a skillet over medium heat. Add the chopped onion and broccoli, sautéing until both are tender.
Mix Bases: In a separate large bowl, whisk together the cornbread mix, eggs, and sour cream until thoroughly combined.
Fold: Carefully fold the sautéed broccoli and onion (along with all that flavorful butter from the skillet) into the cornbread batter.
Bake (9x13 Pan): Transfer the batter to a greased 9x13-inch baking pan. Bake at 375°F until the surface is uniformly golden brown.
Bake (Muffins): Fill greased muffin cups three-quarters full. Bake at 350°F for approximately 40 minutes, or until golden brown and a toothpick comes out clean.

Notes

Tammy’s Tip: "Leftovers are just as good the next day! Store them in a sealed container in the fridge, and when you're ready for more, reheat them in the air fryer to get that perfect 'just baked' texture back."