Broccoli Corn Bread

This ain’t your plain-Jane cornbread. Chopped broccoli, grated cheese, and onion go straight into the batter, turning a simple side into something with real substance. Baked in a cast iron skillet, the bottom and edges get that signature golden crust while the inside stays moist and loaded with veggies.

Everything gets mixed together in one bowl, poured into the skillet, and baked. That’s the whole process. The eggs and melted margarine bind the batter around the broccoli and cheese so every slice holds together and pulls out clean.

This works as a side dish next to chili, soup, or barbecue, but honestly it’s hearty enough to eat on its own for a quick lunch.

Chef Tips

• Thaw and squeeze the frozen broccoli dry before mixing it in. Excess water makes the cornbread soggy in the center.
• Preheat the iron skillet in the oven before pouring in the batter. The hot pan gives you a crispier bottom crust.
• Don’t over-chop the broccoli. You want visible pieces, not green mush, in every slice.
• Test with a toothpick at 25 minutes. The cheese and broccoli can make the center look underdone even when it’s set.

Variations

• Use sharp cheddar for a stronger cheese punch, or pepper jack for a spicy kick.
• Swap broccoli for frozen spinach or chopped kale for a different green.
• Add crumbled bacon or diced jalapenos for a loaded cornbread that doubles as a main.