Yep, and it's delicious! My mom made some recently and I won't even admit to how many pieces I had in one sitting.

What! How have I never heard of this?

I need cornbread like I need air, and love broccoli. Must try it. Thanks for sharing, Tina!

I hope you don’t mind if I share my cornbread casserole recipe. It also uses instant cornbread, which I was taught is the 8th deadly sin … but then my Mema started making this recipe and said it was ok, just this once. :D

You southerners have had a version of this, I’m sure. Mine makes a big pan and oh my. It’s addictive. And not a health food.

Take it to a potluck and watch the dish be licked clean.

Cornbread Casserole

2 boxes Jiffy or Martha White yellow cornbread mix

1 small sweet yellow onion, diced

1 green or red bell pepper, diced

1 can whole corn, drained

1 can creamed corn

1 4oz can chopped green chiles (or more, if desired)

2 eggs, beaten

1 cup melted butter

1 8oz container sour cream

Mix all, pour into greased 9x13 baking dish (I use glass), bake at 350 for 50 min to an hour, until browned on top. Let it set up a bit before cutting.

Now I want some cornbread! My Mema’s, made in her crackling iron skillet.

Yes! It’s good. You can sub chopped fresh zucchini for the broccoli.

Another excellent Zucchini (appetizer) recipe is made with Biscuit. serve warm, but it’s good at room temp and still ok chilled.

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick™ mix
½ cup finely chopped onion
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon dried marjoram or oregano leaves
⅛ teaspoon pepper
1 garlic clove, finely chopped
½ cup vegetable oil
4 eggs, slightly beaten

Steps

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.

2. Stir together all ingredients. Spread in pan.

3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Maddie, that sounds good!

It sure does

This sounds good. We eat a ton of broccoli and I would love it a different way.

I made the cornbread casserole similar if not exact to what Jilly posted for Easter dinner and loved it ! I would definitely love a broccoli version. Thanks Tina!

@maddielee That zucchini bisquick recipe is a 4th of July tradition in my family! My aunt brought it to our very first July 4th BBQ in 1980 and we've been eating it every year since!

Her recipe is identical except for adding 1/2 cup shredded cheddar cheese.

I was raised on Jiffy so that's what I think cornbread should taste like. I've had others that are good but I will never look down my nose at Jiffy. Now I want cornbread!

I was also raised eating the slightly savory shortcake for strawberries using Bisquick. Every time I see those little angel food shells in the produce aisles next to the strawberries I just can't even imagine :)

@czarinalex

“@maddielee That zucchini bisquick recipe is a 4th of July tradition in my family! My aunt brought it to our very first July 4th BBQ in 1980 and we've been eating it every year since!”

haha, that’s about how long I’ve been making it. The recipe must been on Mr. Food or in a Good Housekeeping mag issue. I don’t remember where I first saw it.

The zucchini squares look so good. I would have no self-control.

Jilly, I have had your casserole and it is yummy. Yes, cornbread is a staple around here. I've always made it from scratch, never a mix. I make my grandmother's version, not my mom's LOL.

Maddielee, we eat alot of zucchini and yellow squash. Thanks for sharing that. There is a lite version of bisquick that I keep on hand. Someone mentioned strawberry shortcake, we always had shortcake made from sweetened biscuit dough. Served warm and so yummy!

I used to have a recipe for a zucchini casserole that had crushed club crackers in it. Not just on in, mixed in. I can't find it anywhere. It is soooo good and moist, it almost tastes like dressing (which I also love). We mostly saute or roast zuke, but I want to try zucchini in my air fryer.

For those who won’t die if their cornbread is a little sweet (like Jiffy) Trader Joes has a terrific cornbread mix. Thanks for the broccoli recipe. I am anxious to try it.

Cornbread isn't exactly a staple menu item around here but I do love broccoli. So if anyone does have a broccoli cornbread recipe please share. It sounds good but I wouldn't know what to look for in a good cornbread recipe. Especially if it has grated cheddar cheese in it. :)

Oly - we love Trader Joe's cornbread mix. I seldom get to go to TJ's - with no traffic the nearest is an hour round trip - but I buy a handful of boxes when I can. I add sliced scallions and grated cheddar to mine. Not sure DH would go for broccoli...

I love cornbread, but the one thing that will keep me from eating it is sugar! I love sweet things, but no sugar in my cornbread. I also can’t stand cinnamon in my peach cobbler.

I’m with you, bbstx. Jiffy tastes like white cake to me and should have chocolate frosting on it, lol. The addition of broccoli sounds interesting, though. Will have to try it, but with ”real” cornbread. hehehe

Slightly off topic for blfenton, if you love broccoli this salad is very good. Cookie & Kate Broccoli salad

Back on topic for a specific subset of East Coasters (celiacs located between NY and VA), the Wegman brand gluten free cornbread is sweet but very good. It satisfies the celiacs in my family.

hhireno, that broc salad looks delicious! That might have to be on the menu today.

Variations on that broccoli salad are very popular here in my area -- you will see 15 different takes at the local farmer's market. Most popular variations include bacon and raisins. I don't like it with either bacon or cheese.. but most anything else works for me. So good!

The zucchini appetizers look great too .. yum!

I agree, bbstx and rhizo…sugar is the one thing that ruins cornbread for me. It is supposed to be savory (with lots of butter) not sweet.

I could see having broccoli cornbread for a change though. Just as I do enjoy ’Mexican’ cornbread occasionally with whole or creamed corn, chiles and jalapenos added.

@hhireno Trader Joe's also has a gluten free cornbread mix. I haven't tried it but the other is very good - it has whole kernels of dried corn in it.

@hhireno that Broccoli slaw looks really good, thx! I don't mind them with mayo and bacon but i prefer a cleaner, fresher taste.

On an entirely different note, I lobbied to make broccoli cornbread as a side with our BBQ* chicken tonight. I have one who vetoed cornbread, so I had to satisfy my craving with a broccoli casserole. This one was quite good. To make it a tad healthier, I doubled the broccoli and kept all the other msmst the same. Personal preference, I used cream of celery instead of cream of chicken, and greek yogurt. We all liked it.

https://numstheword.com/cheesy-broccoli-casserole/

* If you are so inclined to make your own BBQ sauce, you probably have a recipe already. I rarely make BBQ so did not have my own sauce recipe. I highly recc this one (and the rub) from Serious Eats, and the indirect grilling method. https://www.seriouseats.com/easy-basic-barbecue-rub-sauce-all-purpose-recipe

Broccoli Cheese Bread was a BIG deal when bread machines came out in the 90's. I like home made corn bread, it's soooooooooooo easy! The corn bread twist is new to me. Thanks for posting...I'll have to try this NEW version of a really good way to get more veggies.

olychick, Thanks for the TJ tip. The closest TJ is an hour from me but next time I’m near it I’ll buy the GF mix for a taste testing. A celiac sibling will be in town next month so it would be a good time to try it.

Mtn, I don’t eat mayo or bacon so I was glad to find a broccoli salad recipe without those ingredients. Someone here linked the recipe a few weeks ago, so thanks to them we’ll all have a fresh broccoli salad summer.

I dislike broccoli, the taste and texture. So not sure about broccoli cornbread, but the zucchini soulds good. DH likes to make Mexican cornbread, which has a lot of the same ingrediants as Jilly's conrbread casserole.

I love broccoli but admit to complete disinterest in adding it to cornbread. Properly made cornbread is very moist by itself. I don’t mind adding flavor with onions or peppers or kernel corn, but adding broccoli or zuccini to cornbread— especially the latter— seems to be a solution in search of a problem, like many zuccini recipes.

@hhireno thanks for that recipe. looks yummy. I love the cheese but I know others don't, so it's good to know it works fine leaving it out.

@Kswl, yes cornbread is moist, but not like this. I can't explain, but it is good. It became a hit at our little community meals. It really should have a different name, because adding the cottage cheese, cheddar cheese and broccoli - it becomes a different dish. I think it's the cottage cheese especially that makes it so moist, completely different from regular cornbread. You just have to try it to understand. You may or may not like it, but we did. You really don't taste the broccoli so much or I don't think my husband would like it.

It’s just a personal preference, TinaM, as I am also not a fan of adding in extra cheeses or dairy products to recipes…. I won’t even eat cheese in salads. We have corn pudding at Thanksgiving, which is a fluffy, custardy dish (with added corn) that is not really cornbread but has many of the same ingredients, so I do understand. 🙂

Yes! We love corn pudding but it's not something I make often. We limit cheese/dairy but since I only ate one piece with the meal (the Mr. ate 2!), it all averaged out as the rest of the meal was vegetables. This thread is making me hungry! LOL