Options

Format:
Include:
PRINT
See more

Broccoli Cornbread Muffins

This Southern-style cornbread is blissfully easy to prepare thanks to a few store-bought ingredients like frozen broccoli and corn muffin mix. Make this cornbread muffin recipe for an easy barbecue side or a festive dinner bread.

Southern Living APRIL 2003

  • Yield: 2 dozen mini muffins

Ingredients

  • 1 (8 1/2-ounce) package corn muffin mix
  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 small onion, chopped
  • 2 large eggs
  • 1/2 cup butter or margarine, melted

Preparation

Combine first 4 ingredients in a large bowl; make a well in center of mixture.

Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three-fourths full.

Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

advertisement

Go to full version of

Broccoli Cornbread Muffins recipe

advertisement