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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cottage Cheese Cornbread

[heart_this] · Mar 11, 2009 · 63 Comments

Cottage Cheese Cornbread

When I make chili I often think about cornbread. This time I remembered reading about a cottage cheese cornbread that I had thought sounded really nice. I like cottage cheese but I don’t have it nearly often as I would like and this was a nice excuse to get some. I was thinking that the cottage cheese would add a really nice texture to the cornbread and help keep it nice and moist. Cornbread is a quick bread and thus pretty forgiving with tinkering with the recipe so I took a pretty basic corn bread recipe and added the cottage cheese and removed some of the oil or butter. I also added some corn as I enjoy the sweetness and texture that it provides. The cottage cheese cornbread turned out great! It was nice and moist and light and fluffy. Most of the cottage cheese melted into the cornbread but there were a few pockets that when warm were nice and gooey and stringy and good. The cottage cheese cornbread went really well with the spicy 7 chili chili . I had a lot of leftover cornbread and on a whim I decided to try some for breakfast. I placed it into the microwave for a minute or so to warm it up and then I topped it with some meting butter and maple syrup. The breakfast version of the cottage cheese cornbread was amazing! It was like a super light and fluffy pancake that absorbed all of the maple syrup goodness. I will certainly be making this cottage cheese cornbread again for breakfast (or dinner) again!

Cottage Cheese Cornbread

Cottage Cheese Cornbread

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 9
ingredients
  • 1 cup cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar (optional)
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cottage cheese
  • 1/4 cup oil (or butter or bacon grease, etc.)
  • 1 cup corn (optional)
directions
  1. Mix the cornmeal, flour, baking powder and salt in a bowl.
  2. Mix the sugar, eggs, buttermilk, cottage cheese and oil in another bowl.
  3. Mix the dry ingredients in to the wet ingredients.
  4. Stir in the corn.
  5. Pour into a greased 8 inch square baking pan.
  6. Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.
Use in:
Cornbread and Chorizo Stuffing

Similar Recipes:
Jalapeno Cornbread
Cranberry Cornbread
Cornbread
Corn Fritters
Blueberry Cottage Cheese Pancakes
Blueberry Cornmeal Pancakes
Mexican Shredded Beef Tamale Pie
Jalapeno Popper Cornbread Muffins
Honey Jalapeno Cornbread Muffins

Bread, Breakfast, Food, Maple, Recipe, Side Dish, Vegetarian

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Reader Interactions

Comments

  1. MaryBeth says

    March 12, 2009 at 12:22 am

    We love corn bread, I just made some with honey last night to go with our refried bean chili. However I would have never thought of using cottage cheese…Very interesting Kevin.

    Reply
  2. VeggieGirl says

    March 12, 2009 at 12:34 am

    Fun cornbread variety!!

    Reply
  3. Leslie says

    March 12, 2009 at 12:36 am

    I would never in a million years think to put cottage cheese in my corn bread!!! Brillant!

    Reply
  4. Sharon says

    March 12, 2009 at 12:44 am

    Wow, what a neat combo!

    Reply
  5. Hayley says

    March 12, 2009 at 12:49 am

    Nice twist, I love cornbread!

    Reply
  6. Cheryl says

    March 12, 2009 at 12:56 am

    You are so clever Kevin, I love cottage cheese, what a great idea!

    Reply
  7. Rita says

    March 12, 2009 at 12:59 am

    How interesting, I bet it made a very moist bread.

    Reply
  8. Joie de vivre says

    March 12, 2009 at 1:53 am

    Buttermilk AND cottage cheese! I bet they were really moist and delicious. And with maple syrup? Heaven!

    Reply
  9. Stacy Preston says

    March 12, 2009 at 2:17 am

    I will have to try this! You need to try my sour cream cornbread, so moist its like cake. It is a favorite with everyone I know. Give it a try!

    http://tinyurl.com/bpat43

    Reply
  10. noobcook says

    March 12, 2009 at 2:22 am

    Luv the bright yellow hue, very cheery 🙂

    Reply
  11. Ning says

    March 12, 2009 at 2:50 am

    I have tried adding yogurt to cornbread to make it moist, but the cottage cheese would give it an interesting flavor as well. Thanks for a great idea! 🙂

    Reply
  12. Anonymous says

    March 12, 2009 at 2:59 am

    Hmmm..colorful and yummy..toruture torture..I love cornbread too.

    Reply
  13. Not Another Omnivore says

    March 12, 2009 at 3:07 am

    You know what would make this even more delicious?

    Jalapenos.

    But it still looks amazing!

    NAOmni

    Reply
  14. Melynda says

    March 12, 2009 at 3:43 am

    Must give this a try!

    Reply
  15. Heather says

    March 12, 2009 at 4:22 am

    what an interesting recipe! it sounds like a great twist on the regular cornbread recipe 🙂

    Reply
  16. Foodess says

    March 12, 2009 at 4:23 am

    Looks great! Sometime you should try cornbread that is “baked” on the stove in a cast iron skillet, covered in foil.

    Reply
  17. veggie belly says

    March 12, 2009 at 4:40 am

    yum yum! cottage cheese is such a creative addition!

    Reply
  18. Muneeba says

    March 12, 2009 at 4:55 am

    well well well … a new take on cornbread .. I’m intrigued! This might be an interesting experiment – thks Kevin!

    Reply
  19. Nina Timm says

    March 12, 2009 at 5:43 am

    This is just proof that everything is always better with cheese!! Seriously Kevin, I can imagine that the cottage cheese made this bread extra moist and delicious!

    Reply
  20. Rosa's Yummy Yums says

    March 12, 2009 at 6:21 am

    This moist cornbread looks delicious! I have to try that cottage cheese version soon…

    Cheers,

    Rosa

    Reply
  21. Koruklu says

    March 12, 2009 at 8:44 am

    I just love cottage cheese! Must be delicious!!!

    Reply
  22. Miette says

    March 12, 2009 at 9:11 am

    What a delicious combo !

    Cheers,

    Miette

    Reply
  23. Jennifer says

    March 12, 2009 at 9:16 am

    I’ve made cottage cheese pancakes with great success, I can totally see how moist it would make this cornbread! I must try!!

    Reply
  24. Anonymous says

    March 12, 2009 at 9:43 am

    Wow…the cornbread looks delicious! Will have to try this!

    Reply
  25. Sophie says

    March 12, 2009 at 9:43 am

    MMMMMMMMM……Kevin!!

    Reply
  26. Debbie says

    March 12, 2009 at 11:07 am

    Sounds great and looks great. I believe the cornbread and chili go hand in hand. Can’t have one without the other!

    Reply
  27. Lydia (The Perfect Pantry) says

    March 12, 2009 at 11:51 am

    Had wonderful ribs and cole slaw for dinner last night, with cornbread — the indispensable part of that classic American trilogy! Don’t think I’ve ever heard of cottage cheese in cornbread, but why not? Will give it a try.

    Reply
  28. FoodJunkie says

    March 12, 2009 at 1:02 pm

    I have some left over cottage cheese and I will definitely be trying this! Thank you.

    Reply
  29. lisaiscooking says

    March 12, 2009 at 1:16 pm

    Your cornbread looks fantastic! The breakfast version with maple syrup sounds great too.

    Reply
  30. Anonymous says

    March 12, 2009 at 2:09 pm

    Yum Kevin! I bet this corn bread is super moist too!

    Stealing this one – well, and your chili recipe too! 😀

    Reply
  31. Cathy - wheresmydamnanswer says

    March 12, 2009 at 3:05 pm

    WOW what a great twist. Never would have thought to put cottage cheese.

    Reply
  32. Bridgett says

    March 12, 2009 at 3:45 pm

    Sounds like a great addition!

    Reply
  33. Gloria says

    March 12, 2009 at 3:54 pm

    Dear Kevin , this look absoletely wonderful and tasty!! xGloria yummy!!!

    Reply
  34. unconfidentialcook says

    March 12, 2009 at 3:59 pm

    My daughter says she loves cornbread and has been begging me to get/make some…so thank you. This version sounds terrific, especially the breakfast!

    Reply
  35. Foodie with Little Thyme! says

    March 12, 2009 at 4:25 pm

    Oh cottage cheese. I like it.

    Reply
  36. c3 says

    March 12, 2009 at 4:45 pm

    Got here from Foodgawker. Love this recipe! Brilliant idea and I have to try it.

    Reply
  37. Ulla says

    March 12, 2009 at 4:54 pm

    gorgeous!:)

    Reply
  38. Gretchen Noelle says

    March 12, 2009 at 5:10 pm

    Never thought of a cottage cheese cornbread. Interesting idea. Sure it was great with the chili!

    Reply
  39. ♥Rosie♥ says

    March 12, 2009 at 5:44 pm

    How interesting and a great idea of adding cottage cheese.

    Reply
  40. Lisa says

    March 12, 2009 at 5:50 pm

    Great idea to add cottage cheese. I love corn bread, so I’ll have to try this. I end up bookmarking tons of your recipes!

    Reply
  41. sweetpralinemadness says

    March 12, 2009 at 5:55 pm

    I absolutely love your blog. You have the most amazing recipes. I love to cook and I’m very happy that I found you. I’ll be trying your cottage cheese corn bread in the next day or two. Thanks for the awesome cooking tips.

    Reply
  42. Colleen says

    March 12, 2009 at 6:07 pm

    What a great idea to add the cottage cheese! I have had so many cornbread recipes come out way too dry.

    Reply
  43. Jescel says

    March 12, 2009 at 6:50 pm

    darn, i just made cornbread the usual way! :o) i’ll be sure to keep your recipe so I can try this next time. I love corn and anything made with it!

    Reply
  44. Sara says

    March 12, 2009 at 7:16 pm

    What a great idea to use cottage cheese! I’m going to try this next time.

    Reply
  45. Anonymous says

    March 12, 2009 at 7:36 pm

    Wow, we’ve had many a cornbread–homemade and from a box–but never with cottage cheese. Must be very moist!

    Reply
  46. mikky says

    March 12, 2009 at 7:47 pm

    as usual, everything look fantastic!!! i guess i just have to wait till i come back home to slowly enjoy them… 🙂

    Reply
  47. Erica says

    March 12, 2009 at 8:36 pm

    Cottage cheese in cornbread.

    Never thought of it!

    Sounds great.
    I really like the idea of putting whole corn in the cornbread as well. And cornbread is so good for breakfast.
    I may have to give this recipe a try.

    Reply
  48. tariffs says

    March 13, 2009 at 12:03 am

    I love the idea of cottage cheese in cornbread – very creative! Sounds like the perfect breakfast to me.

    Reply
  49. Soma says

    March 13, 2009 at 2:34 am

    Very Unique Kevin! Could have never thought of cottage cheese & corn! Not I am thinking some peppers might taste good with it too!

    Reply
  50. Joanne says

    March 13, 2009 at 1:45 pm

    I love cottage cheese and this is such a great way to add some protein to cornbread. I bet it would be good with maple syrup on it as well :P.

    Reply
  51. ttfn300 says

    March 13, 2009 at 5:41 pm

    ooh, another great one, must try!!

    Reply
  52. ana dane says

    March 13, 2009 at 7:19 pm

    this looks SO good…i don’t think i’d have any left over for breakfast the next day, though! can’t wait to try it- i love cottage cheese, and it adds such a lovely lightness when you use it in baking.

    Reply
  53. Pam says

    March 13, 2009 at 8:28 pm

    Wow! I wonder if I can just add cottage cheese to my Jiffy cornbread mix???

    Reply
  54. finsmom says

    March 13, 2009 at 9:53 pm

    What a unique sounding recipe! Thanks for sharing!

    Reply
  55. Kevin says

    March 13, 2009 at 10:08 pm

    Pam: I saw some recipes online that called for adding cottage cheese to the Jiffy packages.

    Reply
  56. Angela says

    March 14, 2009 at 4:25 am

    I’ve been looking for a good cornbread recipe. This looks terrific!

    Reply
  57. cindy* says

    March 15, 2009 at 2:22 am

    this sounds fantastic! i will have to remember the cottage cheese next time i make cornbread.

    Reply
  58. Melodie says

    October 13, 2010 at 1:12 am

    This is a really good recipe. Thank you for sharing. The first time I made it I added some chedder as well. the second time that I made it I added some jarred Jalapenos.

    Reply
  59. Deepster says

    January 19, 2012 at 6:06 pm

    Thanks so much for this recipe, Kevin! I substituted the cottage cheese for a cube of havarti in each cornbread muffin (used a muffin pan and baked these for 15 mins) and I was nervous since havarti has way less moisture content than cottage cheese, but I loved the results! Wonderful recipe! Thanks so much!!!

    Reply
  60. Kevin says

    January 20, 2012 at 1:22 pm

    Deepster: The cube of havarti in the middle of cornbread muffins sounds good!

    Reply
  61. Kerri Bales says

    March 2, 2014 at 12:37 am

    This recipe was so, so yummy. The second time I made it, I followed the directions exactly and then added about 2 tbs of diced sweet-hot jalepenos and a cup of crumbled feta. Holy crap, it was delicious. Thank you!

    Reply
  62. Lisa says

    February 7, 2019 at 10:56 pm

    Delicious and moist. I used frozen roasted corn in this. This will be my go to corn bread recipe.

    Reply

Trackbacks

  1. Slow Cooker Vegetarian Chili – Working Dinner says:
    January 5, 2021 at 8:19 pm

    […] love to serve this chili with cornbread. One of my favorite recipes is this one from Closet Cooking for Cottage Cheese Cornbread. It sounds bizarre, but the cottage cheese […]

    Reply

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