Cottage Cheese Cornbread

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Fluffy Cottage Cheese Cornbread with the perfect classic texture and just the right level of moisture. Cottage cheese adds a tiny boost of protein with some creamy flavor.

Large slice of cornbread cut in half on a plate with butter and honey on one side and a gold fork, ready to serve.

I know, I know…another recipe using cottage cheese. In my defense, there is a zero percent chance I’ll ever turn down an excuse to make cornbread, least of all if cottage cheese is involved.

Why make cornbread with cottage cheese? Well. It adds a little bit of protein, which is always a bonus for protein fiends like me, and cottage cheese is the perfect ingredient swap when you don’t have milk or buttermilk on hand. It adds the slightest tangy flavor and creaminess, similar to buttermilk.

The texture turns out just like regular cornbread for the perfect companion to your meal. Serve it with Grilled Chicken, BBQ Tri Tip, Instant Pot Pulled Pork, or your main dish of choice!

It is the perfect addition to any meal, and I absolutely love serving it to guests.

The simple ingredients can be found at any grocery store! Each one serves an important role, so I give detailed ingredient notes below.

Ingredients for Cottage Cheese Cornbread:

Cornmeal: The main ingredient in cornbread is cornmeal. You can use a fine grind corn meal or a medium grind cornmeal. I don’t recommend using coarse grind cornmeal because it has a very grainy texture.

A fine grind yields the softest, fluffiest texture, where a medium-grind brings a little bite to the bread.

Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: Helps generate a fluffy texture. I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour to make gluten-free cornbread, but you can use regular flour if you don’t follow a gluten-free diet.

Cottage Cheese: The majority of the moisture comes from cottage cheese, which adds some protein and a slight tangy flavor. I use 4% milkfat cottage cheese instead of nonfat.

Avocado Oil: Fat is what is responsible for a moist crumb, and I love using avocado oil for the job. It has a neutral flavor and it contains a good source of omega-3 fatty acids. Olive oil works too!

Eggs: Here to help the batter rise for fluffy cornbread.

Honey or Granulated Sugar: A touch of sweetness makes this simple bread taste simply divine! Feel free to use pure maple syrup instead.

Baking Soda: The leavening agent to help the batter rise. It is also responsible for the crispy edge and top.

Cider Vinegar: Some form of acid, such as apple cider vinegar (or any kind of vinegar) or lemon juice is needed for the correct chemical reaction to activate the baking soda. Don’t skip it!

Sea Salt: Here to enhance all flavors!

How to Make Cottage Cheese Cornbread:

Preheat the oven to 350 degrees Fahrenheit and spray a 8” x 8” baking pan with cooking spray.

Large mixing bowl full of eggs, cottage cheese, and oil.

Corn meal and all-purpose flour in a mixing bowl with a fork, to be stirred together.

In a large bowl, whisk together the cottage cheese, eggs, and avocado oil.
In a separate bowl, stir together the cornmeal, flour, baking soda and sea salt until the dry ingredients are combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick batter forms.
Stir in the honey until it is well combined.
Spread the corn bread batter into an even layer in the prepared baking pan.
Bake on the center rack of the preheated oven for 25-30 minutes. Insert a digital thermometer into the center of the bread. It is ready when the internal temperature is 190 degrees Fahrenheit or higher.

Allow the bread to cool for at least 10 minutes before slicing and serving.

I like serving cornbread warm with melted butter and honey.

Storage Options

Room Temperature: Cover the pan with plastic wrap and store on the counter for up to 2 days.
Refrigerator: Transfer leftover cornbread to an airtight container and refrigerate for up to 1 week.
Freezer: Freeze in a freezer bag or freezer safe container for up to 2 months.

Frequently Asked Questions

Is cornbread gluten-free?

The short answer is no, unless otherwise specified. Cornbread is made with a combination of corn meal and regular all-purpose flour which comes from gluten-containing wheat. For cornbread to be gluten-free, you will need to use a gluten-free flour blend instead of regular all-purpose flour (which is what I do).

Can I use nothing but corn meal?

Technically, yes. However, the bread will turn out very gritty without the soft fluffy texture we all love so dearly in cornbread. If you must try it, I recommend using a finely ground cornmeal for less grittiness.

What can I use instead of cottage cheese?

You can swap out the cottage cheese with 1/2 cup of sour cream, Greek yogurt, full-fat coconut milk, heavy cream, or buttermilk. You can also follow my original recipe for Gluten-Free Cornbread for a regular full-sized cornbread recipe.

Can I double the recipe and use a 13 x 9 inch pan?

Yes! For a bigger batch of cornbread, simply double all of the ingredients, and use a large casserole dish (or a 13 x 9 inch pan). You’ll need to bake the cornbread about 5-10 minutes longer if you go this route.

If you love adding cottage cheese to recipes, try some of my other concoctions.

More Cottage Cheese Recipes