Broccoli Cheddar Cornbread Muffins These cornbread muffins with broccoli and cheddar will fast become a favorite to serve to family and guests.  The broccoli and cheddar seems to make the cornbread just a little more special and unique.  My family loved these muffins.

2 1/2 cups self-rising cornmeal
1/4 cup all-purpose flour
2 eggs
2 cups buttermilk
2 cups frozen broccoli florets, chopped (I put the broccoli in the microwave for one minute, then chopped it up in small pieces) You could use the broccoli already chopped or even fresh broccoli
1/4 cup onion, chopped (Optional) Could use green onions.
1 cup sharp cheddar cheese, shredded (Can use whatever cheese you like)
1/2 teaspoon bacon grease or oil for each muffin cup
Cooking spray
Mix all ingredients together in a large bowl with a spoon except for grease and cooking spray.   Spray a 12 cup muffin tin generously with cooking spray.  Preheat oven to 425 degrees.  Add the 1/2 teaspoon of bacon grease or oil to each of your muffins cups and put in oven until grease is hot. (not smoking).  Remove from oven and  fill muffin cups up with batter.  Cook 25 to 30 minutes until golden brown on top at 425 degrees.  Let cool about 8 minutes.  Makes 12 large muffins. Enjoy!
Note:  You could make this in an iron skillet, too. Just pour the batter into sprayed and greased hot skillet.
 Broccoli Cheddar Cornbread Muffins
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  1. Rose Foyles says:

    Do you use fine cornmeal or medium? So I dont know about self rising cornmeal. If you add baking soda how much? Thanks

    1. The Southern Lady says:

      I use Martha White’s self rising cornmeal mix. You can find it at Kroger’s here. It does not say if it is fine or medium but I would say it is medium ground. The baking soda is already in the mix. If you want to make self-rising from regular you can probably “google” it and find out how much to add.

    2. I will have to try these! I love corn bread and broccoli & cheese. I’m from Tennessee, but live in Oklahoma, boy do I miss Martha White!

  2. Lena Davis says:

    I have been making Broccoli Cornbread for years. I put in 1/2 cup cottage cheese and it is not dry at all. I use a very hot iron skillet with bacon grease.

  3. What is self-rising cornmeal in this recipe? I’ve seen 2 different types one that has flour and fat and the other just cornmeal, baking powder and salt? These muffins look so good and I really want to give them a try. Thanks.

      1. Thanks.

  4. Hi Any suggestions as to what these go best with? I usually serve cornbread with beans, sometimes stew. Thanks.

    1. Any main dish like roast, potatoes and such. I think they just eliminate a green vegetable from the table.

  5. MSippigrl says:

    Being from the Deep South, this looks like real comfort food to me! I want to bake these muffins this weekend, but noticed there is no oil or butter listed in the batter ingredients…is that correct??

  6. kentuckykaren says:

    No place better than Kentucky!

  7. Karen Pollard says:

    I am SO glad to find you! I live in KY too-no place better!

    1. Margaret Lee says:

      except for Tennessee

  8. Every time I make corn bread it comes out dry. This does not look dry at all. Must try it.

    1. try a teaspoon of oil, or add more buttermilk.