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There is a not-so-secret ingredient to this Cottage Cheese Cornbread recipe that sets it apart from others and makes it extra delicious! The cottage cheese actually melts into the cornbread and you would never know it is there, but it adds a wonderful dimension and, along with buttermilk, helps keep this cornbread extra moist and delicious!

Looking for more Southern side dishes? Be sure to try our Best Baked Beans RecipeCopycat Costco Mac and Cheese, and Coca-Cola Jello Salad!

An image of cottage cheese cornbread in a cast iron skillet.

When we went to Charleston, South Carolina last year, I had a really different cornbread at Virginia’s On King that I’ve been thinking about ever since.

In my quest to recreate their cornbread, I stumbled onto the idea of adding cottage cheese to cornbread when I read a press release on their blog that mentioned in passing that cottage cheese was their secret ingredient for added moistness.

I was immediately intrigued.

Cottage cheese is one of my favorite secret ingredients. It has awesome flavor and personally, I love the texture. We use it in Cheesy Baked Spaghetti Casserole and Green Chili Egg Casserole, or just eat it with bottled pears for a quick breakfast or snack. 

I know this still isn’t quite like the cornbread I had there, and I just might have to make another trip to sample some and dial things in a bit more, but this cottage cheese cornbread recipe is absolutely amazing and worthy of it’s own post since it’s definitely different from our other favorite cornbread recipe.

Which is still perfect and amazing, even if there is room enough in the world for more than one type of cornbread that we love. 

An image of homemade cornbread in a cast-iron skillet. 

A few of the other changes I made to this cottage cheese cornbread that make it different from our other favorite recipe, is to use buttermilk instead of regular milk, add frozen corn kernels for bursts of that sweet corn flavor, and to pour the batter into a preheated cast-iron skillet with a little melted butter on the bottom.

Cottage Cheese Cornbread is a unique spin on a traditional side dish and one that you may not have tried before. Originally, I thought about calling this dish “better than it sounds cornbread” or “don’t knock it till you try it cornbread” just because the name might sound off-putting for anyone who, like my husband, gags at the thought of eating cottage cheese.

But if you have an adventurous food-loving spirit and are willing to try something new, this cornbread is going to surprise you. I promise you won’t even notice the cottage cheese in it and you will fall in love with the moist, wonderful texture!

An image of a piece of moist sweet cornbread topped with honey and butter.

What is cottage cheese cornbread?

Cottage cheese cornbread is a homemade cornbread batter that uses cottage cheese as one of the ingredients.

While the appearance of the raw batter might be a little outside the norm, the cottage cheese melts into the batter as it cooks giving you great texture and flavor to your cornbread without being overly sweet.

It’s definitely a recipe worth trying if you’re looking for the best cornbread recipe out there! 

An image of sliced cornbread in a cast iron skillet.

How to make cottage cheese cornbread

  1. Preheat your oven to 400 degrees F. While the oven is preheating, place an oven-safe cast iron skillet in it to heat it up.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. Add in the buttermilk, cottage cheese, eggs, and oil. Stir just until combined. Then, stir in the corn.
  4. Add the butter to the preheated skillet. Once the butter is melted, pour the cornbread batter into the hot pan, and then bake for 25-35 minutes until golden brown on top and a toothpick can come out clean with just a few crumbs when inserted into the center of the cornbread.
  5. Slice and serve with butter and honey.

A collage of images showing how to make cottage cheese cornbread.

Can you freeze cottage cheese cornbread?

Absolutely! After baking your cornbread, let it cool completely before wrapping in plastic wrap or storing it in an airtight container such as a Ziploc bag. Then freeze for up to a few weeks for the best results.

What should I serve with cottage cheese cornbread?

Cornbread and chili are a match made in heaven and you can’t go wrong with that pairing.

Other dishes that would go great with this cornbread would be roasted chicken, pretty much any kind of soup, or Mexican dishes. My mom always served cornbread with enchiladas when I was growing up.

An image of a slice of cottage cheese cornbread topped with butter and drizzled with honey.

More recipes that use cottage cheese

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Cottage Cheese Cornbread
Yield: 8 servings

Cottage Cheese Cornbread

There is a not-so-secret ingredient to this Cottage Cheese Cornbread recipe that sets it apart from others and makes it extra delicious! The cottage cheese actually melts into the cornbread and you would never know it is there, but it adds a wonderful dimension and, along with buttermilk, helps keep this cornbread extra moist and delicious!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup cottage cheese
  • 3 eggs
  • 1/4 cup oil
  • 1 cup frozen corn
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 400 degrees F. While the oven is preheating, place an oven-safe cast iron skillet in it to heat.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. Add the buttermilk, cottage cheese, eggs, and oil. Stir just until combined. Stir in the corn.
  4. Add the butter to the preheated skillet. Once the butter is melted, pour the cornbread batter into the hot pan, then bake for 25-35 minutes until goldden brown on top and a toothpick comes out clean with just a few crumbs when inserted into the center of the cornbread.
  5. Slice and serve with butter and honey.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 350 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 79mg Sodium: 496mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 11g