A Little Different Broccoli Cornbread

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“To my surprise, I just discovered that our favorite broccoli cornbread recipe isn't among the dozens posted on 'zaar. I share it with one warning: It's not a healthy dish to begin with, and this version is more sinful than most. It sure is yummy, though! We particularly enjoy this in the summertime as an accompaniment to a vegetable dinner of turnip greens, black-eyed peas, squash and slices of homegrown tomatoes. Given that menu, the Calorie and Cholesterol Police never even notice. :) The original recipe specifies a 9"x13" baking dish. However, I discovered by accident that it's really best when made in a dish that's 7"x11". If you happen to have that odd size, do use it.”
1 pan

Ingredients Nutrition

  • 1 cup butter (most recipes only call for 1/2 cup, so I'm sure you could cut it down if that much fat makes you que) or 1 cup margarine (most recipes only call for 1, so I'm sure you could cut it down if that much fat makes you queasy)
  • 2 (8 1/2 ounce) packages Jiffy corn muffin mix
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1 small onion, chopped
  • 10 ounces ricotta cheese
  • 4 eggs
  • cheddar cheese, grated, to taste (can use mild, medium, sharp or a combo)


  1. Preheat oven to 375 degrees F.
  2. Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
  3. Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
  4. In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
  5. Add approximately 1/2 cup grated cheese, stirring well again.
  6. Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
  7. Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
  8. Cut into squares and serve immediately.

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