Cottage Cheese Cornbread
This cornbread with cottage cheese and sour cream is a delightful treat that's perfect for any occasion. Give this recipe a try—you'll love how moist and flavorful it is, whether you're serving it for dessert, a snack, or bringing it to a gathering with friends and family!
Equipment
- 1 deep baking dish
- 1 Mixing bowls
- 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!