Moist Cottage Cheese Cornbread is the ultimate side dish, combining a soft, tender crumb with a hint of tangy flavor. Packed with protein from cottage cheese, it stays moist for days and pairs perfectly with soups, stews, or BBQ. Quick to prepare and endlessly versatile, this recipe will become a household favorite. Perfect for any occasion!
Why You’ll Love This Recipe
The cottage cheese adds protein and a moist texture without making the bread heavy.
It’s simple to prepare and ready in just 40 minutes.
Pairs beautifully with savory or sweet dishes alike.
Flexible recipe – easily customizable with mix-ins like jalapeños or cheese.
Perfect for meal prep or gatherings, as it stays moist for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup granulated sugar
1 cup cottage cheese
1/2 cup milk
1/4 cup vegetable oil or melted butter
2 large eggs
Directions
Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, combine the cottage cheese, milk, oil, and eggs, mixing well until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Transfer the batter to the prepared baking dish and smooth the top with a spatula.
Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cornbread cool slightly before slicing into squares and serving.
Servings and Timing
Servings: 9 slices
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Cheesy Upgrade: Add 1/2 cup shredded cheddar or parmesan to the batter for a cheesy touch.
Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper for heat.
Sweet Cornbread: Increase sugar to 1/2 cup and fold in 1/2 cup corn kernels for a sweeter version.
Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
Herbaceous Twist: Add a handful of chopped fresh herbs like chives or parsley for a fresh flavor.
Storage/Reheating
Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Reheating: Warm in the microwave for 15-20 seconds per slice or in a 350°F oven for 5-7 minutes.
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FAQs
How can I make this cornbread dairy-free?
Replace cottage cheese with a dairy-free yogurt and use a plant-based milk like almond or oat milk.
Can I use whole-grain cornmeal instead of yellow cornmeal?
Yes, whole-grain cornmeal works well, though it may result in a slightly denser texture.
What is the best way to serve this cornbread?
I like serving it warm with a pat of butter, a drizzle of honey, or alongside hearty dishes like chili or BBQ.
Can I use a muffin tin instead of a baking dish?
Absolutely! Divide the batter evenly among a greased muffin tin and bake for 15-20 minutes.
Why is my cornbread crumbly?
Overmixing the batter or using too much cornmeal can make cornbread crumbly. Ensure the batter is mixed until just combined and measure ingredients carefully.
Conclusion
This Moist Cottage Cheese Cornbread is a delightful addition to any meal, offering a moist, tender texture and a rich flavor profile. Whether you’re looking for a quick weeknight side or a dish to impress at your next gathering, this cornbread delivers every time. With easy storage options and endless variations, it’s a recipe I love to make again and again.
📖 Recipe:
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Moist Cottage Cheese Cornbread
- Total Time: 40 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
Moist Cottage Cheese Cornbread is a protein-packed, ultra-moist cornbread with a tender texture and a hint of tanginess. Perfect as a side for soups, stews, or BBQ, this easy recipe is ready in just 40 minutes and is a must-try for any meal!
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup cottage cheese
1/2 cup milk
1/4 cup vegetable oil or melted butter
2 large eggs
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
- In another bowl, mix the cottage cheese, milk, oil, and eggs until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Pour the batter into the prepared dish, smoothing the top.
- Bake for 25-30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
Avoid overmixing to keep the texture tender.
Add mix-ins like cheese, jalapeños, or fresh herbs for variations.
Store leftovers at room temperature for 2 days, refrigerated for 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 190 kcal
