Moist Cornbread with Cottage Cheese and Sour Cream Recipe
I’m so excited to share with you my favorite recipe for cornbread with cottage cheese and sour cream. This is a twist on the American classic that is inspired be the European versions of cornbread.
Still, it’s incredibly moist, slightly sweet, and has a wonderful texture thanks to the combination of corn flour and creamy toppings. Trust me, once you try it, you’ll want to make it again and again!
Why Will You Love this Recipe?
- Super moist and flavorful. The combination of cottage cheese and sour cream keeps the cornbread moist and adds a rich flavor.
- Easy to make. With simple ingredients and straightforward steps, this recipe is perfect even for beginner bakers.
- Versatile treat. Enjoy it as a dessert, a snack, or even for breakfast with a cup of coffee or tea.
Recipe Variations
- Add some fruit. Mix in some fresh berries or diced apples for a fruity twist.
- Make it savory. Reduce the sugar and add some herbs or chopped jalapeños for a savory version.
- Gluten-free option. Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
Tools You’ll Need
- Mixing bowls. For combining wet and dry ingredients separately.
- Baking pan. A rectangular baking pan, greased and floured.
- Mixer or whisk. For mixing the ingredients smoothly.
FAQ
Can I freeze the cornbread?
Yes, you can! Wrap the cooled cornbread tightly in plastic wrap and aluminum foil, and freeze for up to three months.
How do I store leftovers?
Store leftover cornbread in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.
How long does it last?
At room temperature, it stays fresh for about two days. In the fridge, it can last up to five days.
What can I serve with it?
It’s delicious on its own, but you can serve it with a dollop of jam, honey, or even a scoop of ice cream for dessert.
Is it suitable for every diet?
This recipe contains dairy, eggs, and gluten. You can make substitutions like dairy-free cheese and sour cream, and gluten-free flour to accommodate certain diets.
Can I make it sweeter?
Absolutely! Feel free to increase the sugar in the batter or sprinkle some sugar on top before baking.
Can I use different types of cheese?
Yes, you can experiment with different soft cheeses like ricotta or farmer’s cheese.
Other Recipes You’ll Love
- Sweet Cornbread with Fruit
- Viral Cottage Cheese Flatbread
- Viral Cottage Cheese Flatbread Pizza
- Protein Pancakes With Cottage Cheese
- Simple Cottage Cheese Salad
- High Protein Cottage Cheese Mac and Cheese
- Cottage Cheese Chocolate Peanut Butter Ice Cream
Cottage Cheese Cornbread
Equipment
- 1 Whisk
Ingredients
For the Cornbread:
- 5.3 ounces cottage cheese 150 grams
- 3 eggs
- 1⅓ cups milk 325 ml
- ½ cup sunflower oil 120 ml
- ½ cup sugar
- ½ teaspoon salt
- 1 packet vanilla sugar
- 1½ cups corn four 190 grams
- 1 cup all-purpose flour 130 grams
- 1 packet baking powder 12 grams
For the Topping:
- 7 ounces sour cream 200 grams
- 7 ounces cottage cheese 200 grams
- 1 tablespoon sugar optional
Instructions
- Preheat the oven to 350°F (180°C).
Prepare the batter:
- In a mixing bowl, combine eggs, milk, cottage cheese, oil, salt, sugar, and vanilla sugar.
- Mix the ingredients until well combined.
- In a separate bowl, sift together the corn flour, all-purpose flour, and baking powder.
- While mixing the wet ingredients, gradually add the dry ingredients.
- Mix until all ingredients are just combined; avoid overmixing.
- Grease a rectangular baking pan with butter and dust with flour.
- Pour the cornbread batter into the prepared pan.
Add the topping:
- In a small bowl, mix together the cottage cheese, sour cream, and sugar (if using).
- Randomly drop spoonfuls of the topping mixture over the cornbread batter.
Bake:
- Bake in the preheated oven at 350°F (180°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly.
- Cut into squares and enjoy!
