High-Protein Broccoli Cheddar Cornbread With Just 7 Ingredients

Cornbread doesn’t usually wear broccoli and cheddar. Here, it does—and it works. This version stays true to cornbread’s comfort while pulling in a serious protein assist from cottage cheese. The batter is simple, the method is unfussy, and the payoff is a moist, savory pan that slices clean and pairs with just about anything.

Why This Combination Works

Broccoli brings light texture and a mild, green flavor that cuts through the natural sweetness of corn mix. Cheddar adds salt and richness. Cottage cheese does the quiet work: more protein and steady moisture, so the crumb holds together without drying out. The result is a square that eats like a snack but stands in as a side.

Two Practical Shortcuts

• Quick-steam the vegetables in the microwave until crisp-tender. No steamer basket, no extra pan.
• Use boxed corn muffin mix for reliable lift and an easy base. Stir it in last and avoid overmixing for a tender crumb.

What You’ll Need (7 Ingredients)

• 12 ounces fresh broccoli, chopped
• 1 cup onion, diced
• 4 large eggs
• 1 cup cottage cheese
• 3/4 cup unsalted butter, melted
• 17 ounces corn muffin mix (two 8.5-ounce boxes)
• 1 1/2 cups shredded cheddar, divided

How to Make It

• Heat oven to 350°F. Grease a 9×13-inch baking dish.
• In a microwave-safe bowl, combine broccoli and onion. Microwave in short bursts, stirring once, until just tender with a little bite. Drain off any moisture and let cool slightly.
• Whisk eggs in a large bowl. Stir in cottage cheese and melted butter until smooth.
• Add corn muffin mix and stir only until no dry pockets remain.
• Fold in the vegetables and 1 cup cheddar. Spread into the pan and scatter the remaining 1/2 cup cheddar over the top.
• Bake until the center is set and the top is deep golden, 35 to 45 minutes. A toothpick should come out mostly clean.
• Cool at least 10 minutes before slicing.

Serving Ideas

Warm squares make a solid partner for tomato soup, chili, roasted chicken, or grilled fish. It’s flavorful enough to eat plain, though a thin swipe of butter is never wrong. Leftovers reheat well in a skillet, which brings the edges back to crisp.

Tips and Swaps

• For a sharper bite, use extra-sharp cheddar.
• If the broccoli releases water, pat it dry after microwaving to protect the crumb.
• A pinch of red pepper flakes or black pepper adds gentle heat without stealing the show.

Seven ingredients, weeknight effort, and a hearty slice that upgrades the usual cornbread. Savory, protein-forward, and easy to put on the table.

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