Cottage Cheese Cornbread
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 9
Dry Ingredients
  • 1 cup yellow cornmeal
  • 3/4 cup whole wheat flour
  • 1 cup frozen corn kernels
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
Wet Ingredients
  • 1 heaping cup low fat cottage cheese
  • 3/4 cup skim milk
  • 2 medium eggs, whisked
  • 2 tablespoons honey, melted if very thick
  • 2 tablespoons butter, melted
  1. Preheat oven to 400 degrees F. Grease an 8x8 baking dish.
  2. Combine the dry ingredients in a large mixing bowl and set aside.
  3. In a separate bowl, whisk the wet ingredients together until they are combined.
  4. Add the wet ingredients into the dry and mix until just combined. Don't overmix. Pour the batter into your greased baking dish.
  5. Bake for 25-30 minutes or until the edges are golden brown and a knife comes out clean.
  6. Store in the fridge for up to a week, or in the freezer in an airtight container.
  7. Optional: serve with a drizzle of honey and extra butter.
The mixture will look very wet, but the cornmeal soaks up a lot of the liquid so don't worry.

Recipe adapted from Daily Garnish (
Nutrition Information
Serving size: 1 square Calories: 172 Fat: 4.5 g Carbohydrates: 24.2 g Sugar: 6.2 g Fiber: 2.5 g Protein: 7.7 g
Recipe by 24 Carrot Life at