Saturday, April 17, 2010

Cottage Cheese Cornbread

From: Closet Cooking

Ok, I have some comments/suggestions for this recipe. I will definitely make this recipe again, which is why I am posting it here, but I would make some adjustments to improve the flavor. The texture was great - very moist and fluffy, but the flavor was a little bland. I think you could adjust this by increasing the salt a bit, maybe adding some black pepper or jalapeno, try honey instead of sugar, maybe stirring some cheddar cheese into the batter or sprinkling on top, try using full-fat ingredients instead of the FF cottage cheese I used, etc, etc. I used canola oil in the batter, but perhaps melted butter would help improve the flavor instead of the neutral taste of the canola. Overall, not a bad recipe, but you'll want to tweak the flavor a bit. I have included the recipe below as it was written, without the tweaks, because this is the way I tried it and this way you can make the adaptations you want.

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar (optional)
2 eggs
1 cup buttermilk
1 cup cottage cheese (I used fat free and it was fine)
1/4 cup oil (or butter or bacon grease, etc.)
1 cup corn (optional)

1. Mix the cornmeal, flour, baking powder and salt in a bowl.
2. Mix the sugar, eggs, buttermilk, cottage cheese and oil in another bowl.
3. Mix the dry ingredients in to the wet ingredients.
4. Stir in the corn.
5. Pour into a greased 8 inch square baking pan.
6. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.


wood furniture said...

I like cottage cheese a lot. My mother was the one who introduced it to me.

Dave and Susie said...

You could reduce the buttermilk by a tablespoon or more and add in Jalapeno juice to make a full cup.