This 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.