I stole this recipe for Broccoli Corn Muffins from Fresh from the oven Breads & Rolls: From Taste of Home who stole it from Dona Hamilton from Cabazon, California. Are you looking for another type of bread to serve at your holiday dinner? Broccoli Corn Muffins are any easy to make addition to dinner. Cornbread mix is mixed with broccoli, onions and cheese. The muffin mixture is scooped into muffin tins and baked, prep is less than 5 minutes. I love these Broccoli Corn Muffins as a holiday side because it’s a vegetable mixed into the bread. But you can also serve these muffins any time of the year, they’re great with soup.
Did you know? The name broccoli comes from the Italian word for “cabbage sprout” and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower.¹ (see more trivia in the Trivia tab)
In a bowl, add 1 package (8 ½ oz) corn bread/muffin mix, 1 package (10 oz) frozen chopped broccoli (that has been thawed and well drained), 4 beaten eggs, 1 cup shredded cheddar cheese, 1 small chopped onion and ¼ cup melted butter.
Stir all ingredients just until combined.
Fill greased muffin cups three-fourths full. (I use an ice cream scoop to fill the muffin cups).
Bake at 350 F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans. Serve warm.
Broccoli Corn Muffins
Broccoli Corn Muffins are any easy to make addition to a holiday dinner. Cornbread mix is mixed with broccoli, onions and cheese. The muffin mixture is scooped into muffin tins and baked, prep is less than 5 minutes. I love these Broccoli Corn Muffins as a holiday side because it’s a vegetable mixed into the bread
Ingredients
- 1 package (8 ½ oz) corn bread/muffin mix
- 1 package (10 oz) frozen chopped broccoli, thawed and well drained
- 4 eggs beaten
- 1 cup (4 oz) shredded cheddar cheese
- 1 small onion chopped
- ¼ cup butter melted
Instructions
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In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
Recipe Notes
This recipe only made 12 muffins for me.