A cozy, satisfying side that delivers.
Author Notes
Broccoli and cheddar bring to mind two associations for me: the chunky broccoli cheddar soup from Panera Bread that my brother ordered on repeat as a kid, and broccoli florets doused in a very orange cheese sauce . Though I’ve historically never been a huge fan of the broccoli-and-cheddar flavor combination, this savory, fall-friendly snack bread has made me reconsider any doubts I’ve had about cruciferous vegetables and cheese up to this point.
Baked in an 8- x 8-inch square pan, this broccoli and cheddar snack bread is inspired by a simple breakfast bread my grandma would make using Jiffy’s corn muffin mix and frozen broccoli. Served by the slice, it was a comforting, tasty way to ease into the day. In my homemade rendition, a combination of flour and yellow cornmeal yields a familiar but not-quite-cornbread bake that benefits texturally from a trifecta of buttermilk, sour cream, and an extra yolk.
Whether you’re in the market for an autumn-appropriate potluck dish or an easy baking project for the weekend, this cheesy, broccoli-laden twist on cornbread is a cozy, satisfying side that delivers. Serve the bread with soup or stew, alongside roasted meat, or simply on its own for breakfast or a hearty snack—the moist, savory squares will disappear before you know it.
Note: If using frozen broccoli, soak them in warm water to quickly thaw before trimming the stems off and chopping the florets into pieces.
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