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!
Servings: 8 servings
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 1 cup cottage cheese
- 3 eggs
- ¼ cup oil
- 1 cup frozen corn
- 1 Tablespoon butter
Preheat oven to 400 degrees F. While the oven is preheating, place an oven-safe cast iron skillet in it to heat.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
Add the buttermilk, cottage cheese, eggs, and oil. Stir just until combined. Stir in the corn.
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.
Slice and serve with butter and honey.
Calories: 373kcal | Carbohydrates: 52g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 451mg | Potassium: 241mg | Fiber: 3g | Sugar: 15g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg