Broccoli Cornbread Casserole Recipe

Broccoli Cornbread Casserole has become a staple in our home, and for good reason. It’s the kind of dish that effortlessly bridges the gap between comfort food and wholesome goodness. Initially, I was looking for a way to sneak more vegetables into our family’s meals, especially for my broccoli-averse son. This casserole turned out to be the perfect Trojan horse! The subtly sweet cornbread base, combined with the cheesy, tender broccoli and sweet corn, is just irresistible. Even picky eaters, like mine, are drawn in by the golden, bubbly top and the savory aroma that fills the kitchen. What started as an experiment has quickly become a requested dish for potlucks, holiday gatherings, and even just regular weeknight dinners. It’s simple enough to throw together on a busy evening, yet impressive enough to serve to guests. Honestly, this Broccoli Cornbread Casserole is more than just a recipe; it’s a guaranteed crowd-pleaser that brings smiles to the table every time.

Ingredients

To create this delightful Broccoli Cornbread Casserole, you will need the following fresh and pantry-friendly ingredients. Each ingredient plays a vital role in achieving the perfect balance of flavors and textures that make this dish so beloved. Using quality ingredients will elevate the taste and nutritional value of your casserole.

• Fresh Broccoli Florets: 1 large head (approximately 4 cups chopped). Fresh broccoli provides a vibrant green color, a slightly crunchy texture when cooked just right, and a wealth of nutrients. Look for firm, tightly closed florets with a deep green color. If you’re in a pinch, you can substitute with frozen broccoli florets, ensuring they are thawed and drained well before use.
• Frozen Corn Kernels: 1 cup. Frozen corn adds a touch of sweetness and a pleasant pop of texture to the casserole. Sweet corn kernels, whether white or yellow, work wonderfully. If using fresh corn on the cob, you’ll need approximately 2 medium ears, kernels removed.
• Shredded Cheddar Cheese: 2 cups (about 8 ounces). Sharp cheddar cheese is recommended for its robust flavor that cuts through the sweetness of the cornbread and corn, and complements the broccoli beautifully. You can also use a blend of cheddar and Monterey Jack for a milder, creamier cheese pull. Pre-shredded cheese is convenient, but shredding your own cheese from a block often results in better melting and flavor due to the absence of cellulose and anti-caking agents.
• Buttermilk: 1 cup. Buttermilk lends a tangy richness and tenderness to the cornbread base. Its acidity helps to activate the baking soda, resulting in a lighter and fluffier texture. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.
• Yellow Cornmeal: 1 cup. Yellow cornmeal provides the characteristic grainy texture and slightly sweet, nutty flavor of cornbread. Opt for medium or fine-grind cornmeal for a smoother casserole texture. Coarse-grind cornmeal will result in a more rustic, crumbly texture, which is also delicious depending on your preference.
• All-Purpose Flour: ½ cup. All-purpose flour provides structure to the cornbread, helping to bind the ingredients together and prevent it from being too crumbly. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping it directly from the bag, which can lead to using too much flour.
• Granulated Sugar: ¼ cup. A touch of sugar balances the savory flavors and enhances the sweetness of the corn and cornbread. You can adjust the amount of sugar to your liking, or even use a sugar substitute if desired.
• Baking Powder: 1 tablespoon. Baking powder is a leavening agent that helps the cornbread to rise and become light and airy. Ensure your baking powder is fresh for optimal results. To test its freshness, place a teaspoon of baking powder in hot water – it should bubble vigorously.
• Baking Soda: ½ teaspoon. Baking soda, in conjunction with the buttermilk, further enhances the leavening and contributes to the tender texture of the cornbread.
• Salt: 1 teaspoon. Salt is a crucial ingredient in baking, as it enhances the flavors of all the other ingredients and balances the sweetness. Use kosher salt or sea salt for the best flavor.
• Black Pepper: ½ teaspoon. Freshly ground black pepper adds a subtle warmth and depth of flavor to the casserole. Adjust the amount to your preference.
• Eggs: 2 large. Eggs bind the ingredients together, add richness and moisture, and contribute to the structure of the casserole. Use large eggs for this recipe.
• Butter, melted: ¼ cup (4 tablespoons). Melted butter adds richness, flavor, and moisture to the cornbread, creating a tender and delicious base for the casserole. Unsalted butter is recommended so you can control the salt content of the dish.

Instructions

Follow these step-by-step instructions to create a perfectly baked and flavorful Broccoli Cornbread Casserole. Each step is designed to ensure the best texture and taste, resulting in a dish that your family and friends will rave about. Read through the entire recipe before you begin to familiarize yourself with the process and ensure you have all the necessary ingredients and equipment ready.

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This step is crucial to prevent the casserole from sticking to the dish and ensuring easy removal after baking. A glass, ceramic, or metal baking dish will work equally well.
2. Steam or Blanch Broccoli: Prepare the broccoli florets by steaming or blanching them until they are tender-crisp. To steam, place the broccoli florets in a steamer basket over boiling water and steam for about 5-7 minutes, or until bright green and slightly tender. To blanch, bring a pot of salted water to a boil, add the broccoli florets, and cook for 2-3 minutes. Immediately transfer the broccoli to an ice bath to stop the cooking process and preserve its vibrant green color. Drain the broccoli thoroughly after steaming or blanching and chop it into smaller, bite-sized pieces if desired. Pre-cooking the broccoli ensures it is tender in the final casserole and prevents it from being too crunchy.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and black pepper. Whisking ensures that the dry ingredients are evenly distributed and that there are no lumps of baking powder or baking soda, which can affect the texture and rise of the cornbread.
4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined. Ensure the melted butter is not too hot when adding it to the eggs, as it could start to cook them. Let the melted butter cool slightly before incorporating it into the wet ingredients.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough and dense cornbread. A few streaks of flour are okay at this stage.
6. Fold in Broccoli, Corn, and Cheese: Gently fold in the steamed or blanched broccoli florets, frozen corn kernels, and 1 ½ cups of the shredded cheddar cheese into the cornbread batter. Reserve the remaining ½ cup of cheese for topping the casserole. Distribute the broccoli, corn, and cheese evenly throughout the batter.
7. Pour into Baking Dish and Top with Cheese: Pour the batter into the prepared 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. This cheese topping will melt beautifully in the oven, creating a golden brown and cheesy crust.
8. Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven. Keep an eye on the casserole during the last 10 minutes of baking to prevent the top from browning too quickly. If the top starts to brown too much before the casserole is cooked through, you can loosely tent it with foil.
9. Cool Slightly and Serve: Remove the Broccoli Cornbread Casserole from the oven and let it cool for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to slice and serve. Cooling also prevents burning your mouth on the hot cheese. Serve warm and enjoy!

Nutrition Facts

This Broccoli Cornbread Casserole is not only delicious but also offers a good balance of nutrients. Please note that the nutritional information provided below is an estimate and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 12 servings
• Calories per Serving: Approximately 250-300 calories

Please note: These are approximate values. For more precise nutritional information, you can use online nutritional calculators, inputting the specific brands and quantities of ingredients used. A general breakdown per serving might include:

• Protein: 10-15 grams
• Fat: 12-18 grams
• Carbohydrates: 25-35 grams

This casserole provides a source of fiber from the broccoli and corn, protein from the eggs and cheese, and calcium from the cheese and buttermilk. It can be part of a balanced diet when enjoyed in moderation.

Preparation Time

This Broccoli Cornbread Casserole is wonderfully convenient to prepare, making it a great option for busy weeknights or when you need a dish to bring to a potluck.

• Prep Time: 20-25 minutes (includes chopping broccoli, measuring ingredients, and mixing batter)
• Cook Time: 30-35 minutes
• Total Time: Approximately 50-60 minutes

This recipe is relatively quick from start to finish, especially considering it’s a homemade casserole. The majority of the time is hands-off baking time, allowing you to focus on other tasks while the casserole is in the oven.

How to Serve

Broccoli Cornbread Casserole is incredibly versatile and can be served in a variety of ways, making it suitable for different occasions and meal types.

• As a Side Dish:
  • Alongside Roasted Meats: Pairs perfectly with roasted chicken, pork loin, or beef brisket. The cheesy and savory casserole complements the richness of roasted meats beautifully.
  • With Grilled Dishes: Serve with grilled chicken, steak, or fish for a satisfying and balanced summer meal.
  • Complementing Soups and Stews: A hearty bowl of chili, vegetable soup, or beef stew is wonderfully enhanced by a side of warm Broccoli Cornbread Casserole.
  • Part of a Holiday Meal: A fantastic addition to Thanksgiving, Christmas, or Easter dinner spreads. It provides a comforting and crowd-pleasing vegetable side dish.
• As a Vegetarian Main Course:
  • Paired with a Salad: Serve a generous portion of the casserole with a fresh green salad or a vibrant tomato salad for a complete and satisfying vegetarian meal.
  • Alongside Other Vegetable Dishes: Combine it with other vegetable sides like roasted asparagus, green beans, or sautéed spinach for a diverse and flavorful vegetarian plate.
• Potlucks and Gatherings:
  • Easy to Transport: The casserole is easily transportable in its baking dish, making it ideal for potlucks, picnics, and family gatherings.
  • Crowd-Pleaser: Its universally appealing flavors make it a hit with both adults and children, ensuring there are no leftovers at your event.
• Breakfast or Brunch:
  • Hearty Breakfast Option: Leftover casserole can be reheated and served as a savory and satisfying breakfast or brunch.
  • Brunch Buffet: Include it as part of a brunch buffet alongside eggs, bacon, and other breakfast favorites.

Additional Tips

To ensure your Broccoli Cornbread Casserole is a resounding success every time, consider these helpful tips and tricks. These tips can enhance the flavor, texture, and overall experience of making and enjoying this dish.

1. Don’t Overcook the Broccoli: Whether you steam or blanch the broccoli, be sure to cook it just until tender-crisp. Overcooked broccoli will become mushy and lose its vibrant green color, detracting from the texture of the casserole. Aim for a slightly firm texture that will hold up well during baking.
2. Use Good Quality Cheese: The cheese is a key flavor component in this casserole. Using a good quality sharp cheddar cheese will significantly enhance the overall taste. Consider grating your cheese from a block for better melting and flavor compared to pre-shredded cheese, which often contains cellulose to prevent clumping.
3. Customize with Add-Ins: Feel free to customize your casserole with additional ingredients to suit your taste preferences. Consider adding:
   • Cooked Bacon or Ham: Crumbled cooked bacon or diced ham adds a smoky and savory depth of flavor.
   • Sautéed Onions or Garlic: Sautéed onions or garlic can be added to the batter for extra flavor complexity.
   • Different Cheeses: Experiment with different cheese blends like Monterey Jack, Colby Jack, or pepper jack for varied flavor profiles.
   • Spices and Herbs: Add a pinch of red pepper flakes for a touch of heat, or incorporate dried herbs like thyme or rosemary for anHerbal and aromatic note.
4. Make it Ahead of Time: You can prepare the Broccoli Cornbread Casserole ahead of time to save time on busy days. Assemble the casserole completely, but do not bake it. Cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.
5. Reheat Leftovers Properly: Leftover Broccoli Cornbread Casserole can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, you can microwave individual portions for a quick meal. For larger portions or to maintain a crispier texture, reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Covering the casserole with foil while reheating can prevent it from drying out.

FAQ Section

Here are some frequently asked questions about Broccoli Cornbread Casserole to help you troubleshoot and perfect your recipe. These Q&A address common concerns and provide helpful insights into making this casserole a success.

Q1: Can I use frozen broccoli instead of fresh broccoli?

A: Yes, you can definitely use frozen broccoli florets. Make sure to thaw them completely and drain them very well before adding them to the casserole. Excess moisture from frozen broccoli can make the casserole soggy. You might want to lightly sauté the thawed and drained broccoli in a pan for a few minutes to remove even more excess water and enhance its flavor before adding it to the batter.

Q2: I don’t have buttermilk. Can I use regular milk?

A: While buttermilk is ideal for its tangy flavor and tenderizing effect on cornbread, you can substitute it with regular milk. For a closer substitute, you can make “sour milk” by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes until it slightly thickens and curdles slightly. This will mimic some of the acidity of buttermilk and help activate the baking soda.

Q3: Can I make this casserole gluten-free?

A: To make this casserole gluten-free, you will need to substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the gluten-free flour blend is designed for baking and contains xanthan gum or another binder to provide structure. Also, double-check that your baking powder is certified gluten-free, as some brands may contain trace amounts of gluten. The cornmeal itself is naturally gluten-free.

Q4: My cornbread casserole is too dry. What did I do wrong?

A: A dry cornbread casserole can be caused by a few factors:
* Overmeasuring Flour or Cornmeal: Using too much flour or cornmeal can result in a dry texture. Ensure you are measuring your dry ingredients accurately by spooning them into measuring cups and leveling off the excess, rather than scooping directly from the bag.
* Overbaking: Baking the casserole for too long will dry it out. Keep an eye on it and remove it from the oven as soon as a toothpick inserted into the center comes out clean.
* Oven Temperature Too High: An oven that is too hot can cause the casserole to bake too quickly and dry out. Ensure your oven is properly calibrated and baking at the correct temperature of 375°F (190°C).

Q5: Can I add meat to this casserole?

A: Yes, you can easily add cooked meat to this casserole to make it even heartier. Good options include:
* Cooked and Crumbled Bacon: Adds a smoky and savory flavor.
* Cooked and Diced Ham: Provides a salty and slightly sweet element.
* Cooked and Ground Sausage or Beef: For a heartier, meatier casserole.
* Shredded Cooked Chicken or Turkey: For a leaner protein option.

Add about 1-2 cups of cooked meat to the batter along with the broccoli, corn, and cheese. Ensure the meat is cooked thoroughly before adding it to the casserole.

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