Cottage Cheese Cornbread

cottagecheesecornbreadThis is Lauren’s Kitchen’s 99th recipe (and 100th post!!!!!)   😉

I normally make  a pretty typical cornbread, but I decided to go with something a bit different today.  The cottage cheese helps to keep this cornbread amazingly moist, and I really liked the flavour it imparted.  Perfect partner to a beef stew or some variation of chili!



  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp sugar
  • 2 eggs
  • 1 cup heavy cream
  • 1 cup cottage cheese
  • 1/4 cup butter or bacon fat


Preheat your oven to 375 degrees.

In a bowl, combine the dry ingredients.  In another bowl, combine the wet ingredients well.

Mix the dry and wet ingredients together until very well combined.

Prepare an 8×8 baking dish, and pour the mixture into the dish.

Bake for 40 – 50 minutes, or until the top of the cornbread is golden, and a toothpick inserted into the center of the bread comes out clean.



  • comment-avatar
    Jeff December 20, 2009 (8:58 pm)

    :drool: Bacon grease makes everything better. Definitely have to give this a shot since I constantly have cottage cheese with little to no use for but eating. I could use it in lasagna just to make denise mad but there is no fun in that anymore.

  • comment-avatar
    Stephanie June 18, 2013 (4:25 pm)

    Just stumbled across your site and found this recipe earlier, so i decided to try it. It was great!!! I did add a cup of cheddar and some diced no heat jalapeno’s to it also. Very moist and had a great flavor. I agree with Jeff. I live in Mississippi and EVERYTHING is better with bacon grease lol. Thanks for sharing. Now im off to look at the rest of your recipes 🙂