housekeeping: So how’s everyone doing with the new site? I’m a bit worried about the RSS feeds. Bloglines is giving me a bit of grief and I’ve heard some rumblings about Google Reader. Is everything fine or have you experienced some issues? Email me!
It’s pretty easy to whip up a pan of cornbread, but it can be a bit trickier coming up with something that isn’t dry, bland and a step away from the garbage bin. My usual remedy is to add cheese – and it obviously works, as I’ve done HERE. But if you don’t want all the heaviness that cheddar cheese sometimes has, cottage cheese is a pretty wonderful substitute. I also love adding in some frozen corn for texture and some diced green onions or diced green chili certainly wouldn’t be remiss here. I found this recipe on Closet Cooking and it sounded ideal. The results are a moist and light cornbread that is both delicious on it’s own or with a good spicy chili.
You can find me dishing the dish on kitchen knives over at Poppytalk. Want to know what the best kitchen knife is? Well, I’m probably not going to tell you. But if you are afraid to cook because you aren’t sure what you need, then this is the guide for you.
cottage cheese cornbread
(adapted from Closet Cooking)
1 c cornmeal
1 c flour
2 t baking powder
1/2 t salt
2 T brown sugar
1 c buttermilk
1 c cottage cheese
1/4 c canola oil
1 c frozen corn
Preheat oven to 375F. In a medium-sized bowl, combine the cornmeal through to the salt and set aside. In another bowl, mix up the sugar, buttermilk, cottage cheese, eggs and oil and then blend it with the dry ingredients. Stir in corn. Pour batter into a buttered baking dish and bake for 30-40 minutes or until the centre comes out clean.
Mmmmm — cottage cheese in cornbread — I would never have thought of it but it sounds delicious!
I’ve had issues with Google Reader – I don’t know if there’s something special/different I should have done to add the site, but all I get is a list of bullet points – the first sentence of the second paragraph of the most recent entry, “More recent posts from ELS” (with the titles of the next two most recent entries), and “Filed in”/”Tags” with the lists of each of those.
It does let me know when there’s an entry though, so I just have to make sure I click through to your site because I CAN’T read it on GR, which I used to do (unless I intended to leave a comment, but I’m a quiet lurker, so that didn’t happen too often).
Yes cottage cheese sounds amazing!
By the way the RRS feed from your site to my blogspot is working just fine I believe.
And one other thing – I had this cornbread at Bandidas and they served it with honey butter (which essentially was just honey blended with butter – I tried it at home). It tasted so good on the cornbread. I feel I need to spread the news!
Cookiepie, it’s a very good thing!
holdyourspin: I’m trying to figure out why just the url of this site doesn’t have a proper feed, but this feed does work in Google Reader: http://feeds.feedburner.com/EverybodyLikesSandwiches So try it out and it should solve all your problems. Thanks for letting me know!
Thanks Rawbean for both the rss & honey butter info. Now i’m dreaming of honey butter. Love Banditas!
That is a beautiful pan!!!
I LOVE the new site – especially the cartoons! (Well, and the recipes of course!) I also had no problem re-linking to you on my blog.
my mom’s trick is cheddar cheese and a little jalapeno. sooooo good.
Thanks for that correct link for my google reader – now it looks good there. You should include that somewhere easy to find. I was so sad when it wasn’t showing up correctly!
I’ve had very good results adding yogurt to my cornbread for more moisture. Mother swears by applesauce and her cornbread never makes it past dinner. I’ve tried cottage cheese but find that the curds do not distribute evenly through the batter. I would substitute yogurt for the buttermilk in the recipe above.
Hey I switched over to your new blog home (using Google Reader) and it has worked fine!
Cottage cheese cornbread?!?! Sounds cheesy and delicious. What I really need is to make some chili…mmmmmm
i second claire’s comment! thanks for the correct link. love your new home!
Yum yum yum! I’m anti dry cornbread, and have issue with cornbread that isn’t just a little sweet too..this sounds like it would be right up my alley!
I’ve only recently discovered I like cornbread, when I made some jalapeno cornbread muffins. Yours is another recipe I want to try.
I LOVE corn bread! The typical dryness of corny bread is not really an issue for me as I tend to dunk it into stews and such but I do like the idea of using cottage cheese in lieu of cheddar. And ditto to other posters, the jadeite glass pan in the photo is a beauty. I had never even heard of jadeite until a year ago. I bet it’s a second hand treasure!
Thanks Briana, I love it too!
Thanks Jabba, good to hear.
Crystal, I will try the jalapeno next.
Claire, it’s in the sidebar but it’s a bit tricky to find as you have to hit the little orange RSS feed bird near the top. I’ll make it more visible, thanks.
Iona, I didn’t have that problem with the curds as I didn’t even notice them in there. But I really do love your applesauce tip!
Yay, good to hear Lois.
Joanne, a perfect time to kill to birds with one stone.
Suzy, I think you’ll like this one…a good balance of flavours.
Mangocheeks, I’m def going to try adding jalapenos to my next batch.
Bijoux, the pan was bought at Winners! A few years ago they were re-producing jadite and the bay sold it but it was so expensive, so I lucked out in getting a cheap piece at Winners.
I agree, moistness is the issue with cornbread. Cottage cheese sounds really good. I made a recipe awhile ago which called for pouring a big pool of cream onto the top before baking it, and that also worked really well.
No way!!! Winners?? Darn, I need to make more frequent visits to that store 🙂
Cottage cheese in corn bread – that sounds awesome! And I’m guessing it is not as much of a gut bomb as some other recipes. I’m totally trying this next time!
I’m having the same problems as holdyourspin in Google reader – FYI!
Love the new site!
I’m using google reader and haven’t had any problems. I use the “next” toolbar button to scroll through my blog list instead of the actual reader, so that might help. i still love the new layout!
I love the chair pose that you used for your photos! That’s so cute. I just got a digital camera and my eyes have been opened to the magic of photography.
Oh, and cottage cheese cornbread? Yes please! I’ll take a slice 🙂
I like your website very much and I’ve added you to my friendfeed. No technical problems reading your site whatsoever.
Thanks for the great recipes en nice reading stuff.
Ha, Jenny, I’d imagine a big pool of cream would help!
Bijoux, I know, it’s always full of surprises.
Nope, no gut bomb here, Dana.
Geek+Nerd, just sent you an email!
Good to hear, radioactivevegan!
Thanks, Rose-Anne, I only have one major window so I have to make use of it!
Thanks Jeane, good to hear.
This photo is very Orangette-esque. You two both of such great style. Thanks for sharing this recipe, it’s definitely a must-try!
ps – I visited your city for the first time this weekend. Hell yeah for Japadogs!
The feed’s showing up fine in bloglines and dreamwidth :).
mmh, the cornbread looks lovely (and so simple and light). I shall experiment I think – it’s such a good side for chilli when you’ve a houseful.
Yeah, its not showing up in Google Reader. It just says, “Generated feed for…” and it gives the first few lines of your post. You have to click through to read or see pictures.
I’m in love with that dish…and I’m positive that the cornbread and I would become fast friends. 🙂
I have been enjoying your site for the past couple of years through Google Reader, but I, too, am having trouble reading it now. You can’t even get the title of the recipe in the feed, unfortunately, so you have to click through to even get a sense of what’s been posted. I miss the old site!
LOVING the new design. Very sweet. Congratulations on the Ready Made gig, too. You’re a dream team over there! And I’m particularly happy to stumble across this recipe because I’ve got some cottage cheese hanging out in the fridge with no plans and, of course, always frozen corn. Thanks!
Sprout, hope you had a great time in our city! And thanks for mentioning my photo 🙂
Wenchie, glad the feed is fine for you! And yes, this is a mighty fine cornbread.
Kristin: please change your feed url to http://feeds.feedburner.com/EverybodyLikesSandwiches and it WILL work.
Tracy, the dish is awesome and so are the contents.
Emily, I sent you an email but please don’t hate the new site!
I made this on the weekend to serve with your smoky spicy bean chili. They were both delicious. Cornbread is long gone but had the leftover chili tonight with some homemade cheese biscuits.
Love your site and your recipes.
I agree – a lot of cornbreads can be kind of dry. I love the idea of adding cottage cheese!
julie, so glad you enjoyed both recipes!
ashley, it’s the perfect remedy for cornbread dryness.
What a great way to make cornbread moister. Do you think ricotta would do the same trick? I always seem to have leftover ricotta around after making one dish or another. Would be great to have another option for using it up.
Carolyn, I haven’t tried it with ricotta, but I’m sure it would work well. Try it out and share!
I made this cornbread last night, to have with chicken stew, and it is moist, more “cakey” and not as much “heavy bready”. I couldn’t taste the cottage cheese. Just the two of us, so had to freeze most of it, but I got plans for chili next week and will eat more of it then. Thanks for the recipe!
Lauren, it’s surprisingly light which I loved. So glad you tried it out.
I hate to tout canned anything, but I have to say that the best cornbread I’ve ever made called for a can of creamed corn. The whole thing got eaten in a flash (I’ve had the same issues with cornbread and the garbage bin), and right here is the first time I’ve admitted the secret ingredient. 😉
Stephanie, I’ve had cornbread with canned cream corn before and it was awesome. No need to fear!
We recently made cornbread with cottage cheese in my foods class. It was a regional lab. I seriously loved it but i don’t remember seeying vivid corn in it like you can in these pictures. Is there any way you can eliminate that?
weird… this is the 2nd time I have made these, and I am pretty sure that last time I forgot the eggs–and I certainly did this time–since they aren’t written up in the description part. Hm. I wonder what these are *supposed* to taste like.
Manuela, don’t use the corn?
xine, dammit! my bad. the eggs go in with the buttermilk and oil and sugar. they’re supposed to taste good? did you not add the eggs at all?
nope no eggs. obviously they tasted good the first time, since i made them again. they taste fine really. hunh. i’ll be doing them yet again so will report back with the difference.
This was great. I used white whole wheat flour and some medium grind whole grain cornmeal. We ended up with a nice “rustic” textured cornbread. Not that fine crumb cake-like stuff which, while it has its place (I love all things corny), isn’t really what I want when I want cornbread. And so moist! This is a keeper.
Wonderful. Lovely color and taste- had it with spicy thai curry and coconut milk and oh did they go together nicely! Definitely a great side for anything hot/spicy. With less spicy dishes, I might put in some garlic/more spices.
Thanks for this!
What is up with all this sweet cornbread? Did you know that sugar is bad for you? If you want a dessert I have a suggestion, bake a cake, add corn to it if your are a fan.