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Preheat the oven to 350°F with a rack in the center. Spray an 8 ½" x 4 ½" loaf pan with nonstick spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda, and black pepper. Add the cheddar cheese and all but 3 tablespoons (19g) of the Parmesan cheese and toss to combine.
In a medium bowl, whisk together the eggs, buttermilk, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and use a flexible spatula to gently mix until evenly moistened. Stir in the broccoli. The mixture will be very thick. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the remaining Parmesan cheese on top.
Bake for 55 to 65 minutes, until golden brown and puffed in the middle. The bread is done when it’s set in the center, springs back when pressed, and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Slice and serve; it's especially good toasted. Store leftover cheddar bread in an airtight container at room temperature for 2 days; freeze for longer storage.