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
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
- Mix the cornmeal, flour, baking powder and salt in a bowl.
- Mix the sugar, eggs, buttermilk, cottage cheese and oil in another bowl.
- Mix the dry ingredients in to the wet ingredients.
- Stir in the corn.
- Pour into a greased 8 inch square baking pan.
- Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.
MaryBeth says
March 12, 2009 at 12:22 amWe 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.
VeggieGirl says
March 12, 2009 at 12:34 amFun cornbread variety!!
Leslie says
March 12, 2009 at 12:36 amI would never in a million years think to put cottage cheese in my corn bread!!! Brillant!
Sharon says
March 12, 2009 at 12:44 amWow, what a neat combo!
Hayley says
March 12, 2009 at 12:49 amNice twist, I love cornbread!
Cheryl says
March 12, 2009 at 12:56 amYou are so clever Kevin, I love cottage cheese, what a great idea!
Rita says
March 12, 2009 at 12:59 amHow interesting, I bet it made a very moist bread.
Joie de vivre says
March 12, 2009 at 1:53 amButtermilk AND cottage cheese! I bet they were really moist and delicious. And with maple syrup? Heaven!
Stacy Preston says
March 12, 2009 at 2:17 amI 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
noobcook says
March 12, 2009 at 2:22 amLuv the bright yellow hue, very cheery 🙂
Ning says
March 12, 2009 at 2:50 amI 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! 🙂
Anonymous says
March 12, 2009 at 2:59 amHmmm..colorful and yummy..toruture torture..I love cornbread too.
Not Another Omnivore says
March 12, 2009 at 3:07 amYou know what would make this even more delicious?
Jalapenos.
But it still looks amazing!
NAOmni
Melynda says
March 12, 2009 at 3:43 amMust give this a try!
Heather says
March 12, 2009 at 4:22 amwhat an interesting recipe! it sounds like a great twist on the regular cornbread recipe 🙂
Foodess says
March 12, 2009 at 4:23 amLooks great! Sometime you should try cornbread that is “baked” on the stove in a cast iron skillet, covered in foil.
veggie belly says
March 12, 2009 at 4:40 amyum yum! cottage cheese is such a creative addition!
Muneeba says
March 12, 2009 at 4:55 amwell well well … a new take on cornbread .. I’m intrigued! This might be an interesting experiment – thks Kevin!
Nina Timm says
March 12, 2009 at 5:43 amThis 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!
Rosa's Yummy Yums says
March 12, 2009 at 6:21 amThis moist cornbread looks delicious! I have to try that cottage cheese version soon…
Cheers,
Rosa
Koruklu says
March 12, 2009 at 8:44 amI just love cottage cheese! Must be delicious!!!
Miette says
March 12, 2009 at 9:11 amWhat a delicious combo !
Cheers,
Miette
Jennifer says
March 12, 2009 at 9:16 amI’ve made cottage cheese pancakes with great success, I can totally see how moist it would make this cornbread! I must try!!
Anonymous says
March 12, 2009 at 9:43 amWow…the cornbread looks delicious! Will have to try this!
Sophie says
March 12, 2009 at 9:43 amMMMMMMMMM……Kevin!!
Debbie says
March 12, 2009 at 11:07 amSounds great and looks great. I believe the cornbread and chili go hand in hand. Can’t have one without the other!
Lydia (The Perfect Pantry) says
March 12, 2009 at 11:51 amHad 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.
FoodJunkie says
March 12, 2009 at 1:02 pmI have some left over cottage cheese and I will definitely be trying this! Thank you.
lisaiscooking says
March 12, 2009 at 1:16 pmYour cornbread looks fantastic! The breakfast version with maple syrup sounds great too.
Anonymous says
March 12, 2009 at 2:09 pmYum Kevin! I bet this corn bread is super moist too!
Stealing this one – well, and your chili recipe too! 😀
Cathy - wheresmydamnanswer says
March 12, 2009 at 3:05 pmWOW what a great twist. Never would have thought to put cottage cheese.
Bridgett says
March 12, 2009 at 3:45 pmSounds like a great addition!
Gloria says
March 12, 2009 at 3:54 pmDear Kevin , this look absoletely wonderful and tasty!! xGloria yummy!!!
unconfidentialcook says
March 12, 2009 at 3:59 pmMy daughter says she loves cornbread and has been begging me to get/make some…so thank you. This version sounds terrific, especially the breakfast!
Foodie with Little Thyme! says
March 12, 2009 at 4:25 pmOh cottage cheese. I like it.
c3 says
March 12, 2009 at 4:45 pmGot here from Foodgawker. Love this recipe! Brilliant idea and I have to try it.
Ulla says
March 12, 2009 at 4:54 pmgorgeous!:)
Gretchen Noelle says
March 12, 2009 at 5:10 pmNever thought of a cottage cheese cornbread. Interesting idea. Sure it was great with the chili!
♥Rosie♥ says
March 12, 2009 at 5:44 pmHow interesting and a great idea of adding cottage cheese.
Lisa says
March 12, 2009 at 5:50 pmGreat idea to add cottage cheese. I love corn bread, so I’ll have to try this. I end up bookmarking tons of your recipes!
sweetpralinemadness says
March 12, 2009 at 5:55 pmI 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.
Colleen says
March 12, 2009 at 6:07 pmWhat a great idea to add the cottage cheese! I have had so many cornbread recipes come out way too dry.
Jescel says
March 12, 2009 at 6:50 pmdarn, 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!
Sara says
March 12, 2009 at 7:16 pmWhat a great idea to use cottage cheese! I’m going to try this next time.
Anonymous says
March 12, 2009 at 7:36 pmWow, we’ve had many a cornbread–homemade and from a box–but never with cottage cheese. Must be very moist!
mikky says
March 12, 2009 at 7:47 pmas usual, everything look fantastic!!! i guess i just have to wait till i come back home to slowly enjoy them… 🙂
Erica says
March 12, 2009 at 8:36 pmCottage 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.
tariffs says
March 13, 2009 at 12:03 amI love the idea of cottage cheese in cornbread – very creative! Sounds like the perfect breakfast to me.
Soma says
March 13, 2009 at 2:34 amVery Unique Kevin! Could have never thought of cottage cheese & corn! Not I am thinking some peppers might taste good with it too!
Joanne says
March 13, 2009 at 1:45 pmI 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.
ttfn300 says
March 13, 2009 at 5:41 pmooh, another great one, must try!!
ana dane says
March 13, 2009 at 7:19 pmthis 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.
Pam says
March 13, 2009 at 8:28 pmWow! I wonder if I can just add cottage cheese to my Jiffy cornbread mix???
finsmom says
March 13, 2009 at 9:53 pmWhat a unique sounding recipe! Thanks for sharing!
Kevin says
March 13, 2009 at 10:08 pmPam: I saw some recipes online that called for adding cottage cheese to the Jiffy packages.
Angela says
March 14, 2009 at 4:25 amI’ve been looking for a good cornbread recipe. This looks terrific!
cindy* says
March 15, 2009 at 2:22 amthis sounds fantastic! i will have to remember the cottage cheese next time i make cornbread.
Melodie says
October 13, 2010 at 1:12 amThis 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.
Deepster says
January 19, 2012 at 6:06 pmThanks 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!!!
Kevin says
January 20, 2012 at 1:22 pmDeepster: The cube of havarti in the middle of cornbread muffins sounds good!
Kerri Bales says
March 2, 2014 at 12:37 amThis 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!
Lisa says
February 7, 2019 at 10:56 pmDelicious and moist. I used frozen roasted corn in this. This will be my go to corn bread recipe.