High-Protein Cottage Cheese Cornbread
High-Protein Cottage Cheese Cornbread
Ingredients
For the Cornbread
- 1 1/2 cups cottage cheese, full-fat
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup milk
- 2 tablespoons honey
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
For Serving (Optional)
- as needed honey, for drizzling
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift the cornbread out later.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, add the cottage cheese, large eggs, vegetable oil, milk, and 2 tablespoons of honey. Whisk thoroughly until the wet ingredients are well combined and the cottage cheese is mostly smooth, with only small curds remaining.
⏱️ 5 min
- 3
Add the cornmeal, all-purpose flour, baking powder, and salt to the wet mixture. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 4
Fold in the shredded cheddar cheese and corn kernels until evenly distributed throughout the batter.
⏱️ 2 min
- 5
Pour the batter into the prepared baking dish and spread evenly.
⏱️ 1 min
- 6
Bake for 25-30 minutes, or until the cornbread is golden brown on top and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375
- 7
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack. Slice into 9 squares.
⏱️ 10 min
- 8
Serve warm, optionally drizzled with extra honey and a sprinkle of flaky sea salt.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Cottage Cheese Cornbread
Ingredients
For the Cornbread
- 1 1/2 cups cottage cheese, full-fat
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup milk
- 2 tablespoons honey
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
For Serving (Optional)
- as needed honey, for drizzling
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift the cornbread out later.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, add the cottage cheese, large eggs, vegetable oil, milk, and 2 tablespoons of honey. Whisk thoroughly until the wet ingredients are well combined and the cottage cheese is mostly smooth, with only small curds remaining.
⏱️ 5 min - 3
Add the cornmeal, all-purpose flour, baking powder, and salt to the wet mixture. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 4
Fold in the shredded cheddar cheese and corn kernels until evenly distributed throughout the batter.
⏱️ 2 min - 5
Pour the batter into the prepared baking dish and spread evenly.
⏱️ 1 min - 6
Bake for 25-30 minutes, or until the cornbread is golden brown on top and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375 - 7
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack. Slice into 9 squares.
⏱️ 10 min - 8
Serve warm, optionally drizzled with extra honey and a sprinkle of flaky sea salt.