The Always-Popular Broccoli Cornbread

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Have you ever heard of broccoli cornbread and if so, do you have the recipe?

We hadn't, but with a few thousand cookbooks, a little time, and a little initiative, it's amazing what you can find. This recipe calls for a self-rising cornmeal mix, which you can order from The Old Mill in Pigeon Forge, Tenn. or the White Lily Foods Company in Knoxville. Or with your own initiative you can make a mix by combining 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 2 teaspoons of salt.

Broccoli Corn Bread 
From Hearty Country Cooking (Canada, UK), by Mark F. Sohn.

Ever since former President George Bush [the Elder] said he disliked broccoli, this vegetable has had a little less status. In some country kitchens, however, cooks bristled at the comments and re-emphasized their broccoli recipes. This recipe, a healthful and moist corn bread, is a treat that mountain cooks made long before George Bush lived in the White House.


3 cups self-rising cornmeal mix
2 teaspoons seasoned salt
2 eggs
1/4 cup melted butter or lard
3 cups nonfat cultured buttermilk
1 cup cottage cheese
1 bunch (3 cups) fresh broccoli, chopped
1 medium onion, diced (1-1/2 cups)


Preheat the oven to 425°F (220°C). Grease a 13 x 9 x 2-inch baking pan.

In a large mixing bowl, combine the cornmeal mix and the salt. Make a well in the center of the cornmeal and whisk in the eggs, melted butter, and buttermilk. Stir in the cheese, broccoli, and onion. Pour the batter into the greased pan, and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Broil for 1 minute to brown the top.

Difficulty: With eight ingredients and one step, this recipe is moderate in difficulty.
Yield: 24 servings

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