Broccoli and Ham Jiffy Cornbread

Broccoli and Ham Jiffy Cornbread is nearly a meal on its own. Wonderfully moist and loaded with broccoli, ham, and cheddar cheese.

Jiffy Muffin Mix

I absolutely love using boxes of Jiffy Muffin Mix for recipes. They are really inexpensive and I always have a box or two in my pantry. I love the sweetness that Jiffy has. NOTE: If you don’t like sweet cornbread, you will not like this recipe. It is both a sweet and savory recipe since Jiffy Muffin Mix has quite a bit of sugar added.

Great For Using Up Leftover Ham

This recipe is a great way to use up leftover Easter, Thanksgiving, or Christmas ham. You will need 1 cup of diced ham for this recipe.

How To Serve Broccoli and Ham Jiffy Cornbread

Goes great with chicken, soup, chili, southern cabbage, or Spicy Black-Eyed Peas.

Recommended Equipment

10 to 12-inch Cast Iron Skillet. Cast Iron is by far the best type of pan for making cornbread. It maintains heat really evenly and gets the outside of the cornbread golden and crispy.

Preheat The Pan

For best results with any cornbread recipe, preheat the pan with some butter in it. Watch carefully because butter burns easily.

Cooking Time

The cooking time will vary some based on the size of your cast iron skillet. If using a 10-inch skillet, it will take a little longer than using a 12-inch skillet.

Make It Spicy

I add 1/4 teaspoon of cayenne pepper which gives the cornbread just a little heat. For extra heat, double the amount.

Can I Use Fresh Broccoli?

Yes, you can use fresh broccoli, but you will need to steam it until crisp-tender. It will soften up a little more in the oven.

Storage

Store in the refrigerator and reheat in a 300 degree oven until warm.

More Recipes Using Jiffy Corn Muffin Mix

• The BEST Jiffy Cornbread
• Texas-Style Jiffy Cornbread
• Jiffy Hush Puppies

Print

Broccoli and Ham Jiffy Cornbread

Broccoli and Ham Jiffy Cornbread is nearly a meal on its own. Wonderfully moist and loaded with broccoli, ham, and cheddar cheese.

Course Bread

Cuisine Southern

Keyword cornbread, leftover ham, thanksgiving leftovers

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 9

Calories 435kcal

Equipment

• 10-inch cast iron skillet

Ingredients

• 5 tablespoons melted butter, divided
• 2 large eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/4 teaspoon cayenne pepper
• 1 cup diced ham
• 2 cups frozen broccoli, thawed
• 1 1/2 cups shredded cheddar cheese
• 2 boxes Jiffy corn muffin mix

Instructions

• Preheat oven to 375 degrees.

  Pour 3 tablespoons of melted butter into a 10 to 12-inch cast iron pan.

  Place pan in oven to heat.

  Note: Be careful not to burn the butter and don't put it in the oven until you have all the ingredients measured and ready to mix together.
• In a alrge bowl, whisk together eggs, milk, sour cream, remaining melted butter, and cayenne pepper.
• Stir in ham, broccoli, and cheese.

  Stir in Jiffy mix just until mixed in.
• Carefully remove pan from oven using an oven mitt. Pour batter into pan.

  Return to oven and bake for 30 to 40 minutes, or until set.

Notes

Store in the refrigerator for up to 4 days and reheat in a 300 degree oven until warm.

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition

Calories: 435kcal | Carbohydrates: 41g | Protein: 14g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 813mg | Potassium: 214mg | Fiber: 4g | Sugar: 13g | Vitamin A: 777IU | Vitamin C: 18mg | Calcium: 228mg | Iron: 2mg

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